1/2 lb. fresh spinach, large stems removed (or 10 oz. frozen spinach, thawed)
2 garlic cloves, minced
15 oz. canned white beans, drained
1 bunch green onions, sliced
1 pinch cayenne pepper (or 1/2 tsp. hot pepper sauce)
2 Tbsp. fresh lemon juice
16 oz. canned artichoke hearts, drained and finely chopped
Wash the spinach, then cook until wilted. Drain and place in blender. Add cloves, beans, onion, cayenne, and lemon juice. Puree until smooth. Place in a bowl and stir in artichoke hearts. Garnish with grape tomatoes and mint leaves.
Serve with pita wedges or crackers.
3 comments:
Oh, I would love to have roses on my salads and dip! So pretty. Great dip recipe, too. What type of gluten-free pita wedges do you use? Do you make you own?
Thanks,
Shirley
Hi Shirley,
Yes, I make my own --- using brown rice tortillas or corn tortillas. I cut them into triangles with a pizza cutter, spray with olive oil, sprinkle with salt, and bake until toasty.
Sounds easy enough! Will definitely try that the next time we have artichoke dip ... maybe yours. ;-)
Thanks!
Shirley
Post a Comment