Dips make a great addition to any party. Whether used to dress vegetables or chips, dips add interest and interactive options at any meal. But why settle for so-so dips loaded with mayonnaise or high-fat ingredients? Try this delicious and piquant vegetable-based dip from Martha Stewart for a dip that's high in fiber, vitamins, healthy oils, antioxidants, and flavor:
Sun-Dried Tomato and Artichoke Dip
9 ounces frozen artichokes, thawed and chopped
1/2 cup feta, crumbled
1 garlic clove
2 teaspoons fresh lemon juice
2 teaspoons water
1/2 cup chopped sun-dried tomatoes, plus more for garnish
1/4 cup toasted pine nuts
1/2 cup basil leaves
Coarse salt and ground pepper
Whole-wheat baguette slices, for serving
1. Combine 1/2 cup artichokes, lemon juice, 2 teaspoons water, garlic, and 1/4 cup feta in a food processor. Purée until smooth.
2. Toss artichoke purée with tomatoes, pine nuts, chopped artichokes, feta, and basil. Season with salt and pepper and garnish with sun-dried tomatoes.
3. Serve with baguette slices.
Tip: You can make the dip ahead of time. Stored in an airtight container and refrigerated, this dip keeps for three days.
Author: Kristine Gonzaga
Sun-Dried Tomato and Artichoke Dip
9 ounces frozen artichokes, thawed and chopped
1/2 cup feta, crumbled
1 garlic clove
2 teaspoons fresh lemon juice
2 teaspoons water
1/2 cup chopped sun-dried tomatoes, plus more for garnish
1/4 cup toasted pine nuts
1/2 cup basil leaves
Coarse salt and ground pepper
Whole-wheat baguette slices, for serving
1. Combine 1/2 cup artichokes, lemon juice, 2 teaspoons water, garlic, and 1/4 cup feta in a food processor. Purée until smooth.
2. Toss artichoke purée with tomatoes, pine nuts, chopped artichokes, feta, and basil. Season with salt and pepper and garnish with sun-dried tomatoes.
3. Serve with baguette slices.
Tip: You can make the dip ahead of time. Stored in an airtight container and refrigerated, this dip keeps for three days.
Author: Kristine Gonzaga
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