Creamy, dreamy drool-worthy dip. I will not even attempt to tell you that this recipe is healthy. It’s not. I will give you an option to make it slightly healthier, but who are we kidding? It’s artichoke dip, it’s fatty, salty and ah-mazing. And sometimes it’s ok to have a
lazy relaxed Saturday and cap it off with a movie night with some chips and dip.
I sometimes book our weekends filled to the brim, so lately, we have been enjoying quieter times. Cozied up on the couch with a pup curled up between us, nothing beats it for me =)
Unless you add chips and dip haha.
Lemon Artichoke Dip (should probably serve 4-6… served 2)
1 cup of cashews* (soaked for 4-8 hours, drained & rinsed)
1 14.5 jar of marinated artichokes, (reserve 1/4 of the artichokes and use 2 tbsp of the juice in the dip, drain the rest)
the juice of a lemon + 1 tsp of zest
2 tbsp of nutritional yeast (optional, but gives it a “cheezy” flavour)
1 clove of garlic
salt & pepper to taste
Preheat the oven to 350. Add the cashews, the artichokes (except for the reserved 1/4 cup), lemon juice & zest, nutritional yeast, garlic and salt & pepper. Slowly blend the mixture adding splashes of water when needed. It should come out super creamy, be patient, it takes time. Put your mixture in a casserole dish. Take the reserved artichokes and roughly chop them. Take half of the chopped artichokes and stir them into your dip. Take the other half and top your dip with it. Season with a bit more salt & pepper before baking it in the oven, uncovered, for 25 minutes.
*Use half cashews & half white beans or chickpeas for a slightly healthier dip
This can be enjoyed with fresh, crunchy veggies or chips. It makes a fabulous potluck dish or a fun appetizer for a dinner party.
What’s your guilty movie-watching snack?