Sometimes you stumble across a great recipe, purely by chance as you’re playing in the kitchen. This was one of those times, and even though it sounds a bit ho-hum, it actually is one of the tastiest dips I have ever made. Not only that, everyone who tries it always asks for the recipe, so that’s always a great sign of a winner! Try it with the 4 seed cracker recipe for a complete snacking sensation.
If you’d like to watch the video, head on over to our YouTube Channel Janine’s Gluten Free Kitchen to watch me make it.
A surprisingly simple but incredibly delicious dip made from artichoke, dill and rocket, to wow your taste buds. For your next party, make artichoke dip to add to the chips and dip. Ingredients Ingredients 100 gram Rocket (Arugula) 1/4 cup Fresh Chopped Dill 1/2 cup Avocado Oil 980 grams Artichoke Hearts, marinated 2 tbsp Mixed Herbs, if you're using a plain artichoke hearts
- 1)Drain your artichoke hearts completely to remove all brine.
- 2)Place artichokes and oil in the blender and blend until well creamed.
- 3)Add rocket and dill (and herbs) and blend again until all the greens are well blended.
- 4)Serve with crackers or other crudités. Keeps in fridge for up to 2 weeks.
Try it with coriander instead of dill. Replace with spinach instead of rocket.