Happy Holidays! Have Some Dip!
Today may seem like a strange day to send you an Artichoke Dip recipe, but with all the get-togethers you’ll be hosting and attending between now and New Year’s Day, it’s actually the perfect time to share a healthy version of this party classic.
Besides, when we announced we would be running a Healthy Holiday Interview Series (more on that directly below)—and that some of our speakers were excited about making over your “unhealthy” holiday favorites—we got several requests for an artichoke dip makeover. How could we say no?
DELICIOUS ARTICHOKE DIP
Makes about 1.5 cups
This creamy artichoke dip is loaded with nutrient dense superfoods, such as white beans and garlic. This is one of my family’s favorites—we actually use it as a sandwich spread or thin it with oil and vinegar for salad dressing.
- 1 can (15-1/2 oz.) cannellini beans, drained and rinsed
- 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
- 1 head roasted garlic (entire small head of garlic); see below for instructions.
- 2 tablespoons fresh lemon juice
- Optional: Dash hot sauce, cayenne powder or other spicy flavoring
- 2 tablespoons extra-virgin olive oil; more for drizzling
- Optional 1 teaspoon chopped fresh rosemary (or other herb) for garnish
- Kosher salt and freshly ground black pepper, to taste
- In a food processor, blend the beans, artichoke hearts, garlic, lemon juice and optional hot sauce to a smooth paste.
- With the machine running, add the 2 tablespoon of oil. If needed, add 1 to 2 tablespoons of water to get a smooth consistency.
- Blend in the rosemary; season with salt and pepper.
- Make Ahead Tip: You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.
To Make Roasted Garlic
One head garlic
Olive oil for drizzling
- Preheat the oven to 400°F.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
- Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.
- Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
- Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
- Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread onto crackers, pureed into soups or sauces or dips or mixed into dishes.
Holiday Gifts—Fast, Easy And Healthy
Ack! You’ve got gifts to give! What should you get those healthy (or health-curious) types for the holidays? I have an idea: How about a cook-and-health-book that shows your loved ones how to get healthy using one of the best superfoods around! I’m talking about my health-cookbook, Kale: The Complete Guide To The World’s Most Powerful Superfood (Sterling Publishers)! It’s ten bucks and change right now on Amazon. Enjoy your holidays!