Monday, 27 August 2018

Spinach and Artichoke Dip

spinach and artichoke dip

I've wanted to create a healthy Spinach and Artichoke Dip for some time now. I love both of the key ingredients and it's no secret that I love to whip up a dip on a weekly basis, switching up the flavours to keep things interesting, for an easy snack, spread or addition to nourish bowls. That's part of the reason why I wanted to create this recipe, the other being the fact that most spinach & artichoke dips are either baked, or laden with unnecessary creamy ingredients, or a combination of both- neither of which particularly appeals to me. Necessity is the mother of invention, after all. This version isn't just delicious but also packed full of goodness- just one example being the fact that the lemon juice will aid in the absorption of iron from the raw spinach. I'm all about optimising ingredients' benefits. This recipe is admittedly a little heavier on the ingredients, for a dip at least, but makes a big batch which will serve you well whether you're entertaining or simply want to meal (snack?) prep for the week ahead.

Three great health benefits: boosts immunity, beneficial for eye health, good source of fibre

Makes 1 large bowl

Ingredients:
1 x 400g can cannellini beans, drained
160g artichoke hearts (from a jar, packed in olive oil & drained)
1 handful spinach
2 cloves garlic
Juice of a lemon
2 tbsp extra virgin olive oil
2 tbsp water
1 tsp Dijon mustard
Sea salt and black pepper

Method:
1) In a food processor, whizz together all of the ingredients until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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