The Food Co-op is having a potluck tomorrow evening, so today I’m working on pre-preparing stuff to bring, and also working on new recipes. (I’m also cleaning the house and putting off my “real work”).
This artichoke dip has always been a favorite of mine – but I rarely make it because it’s kind of expensive (raw almonds, pine nuts, artichokes)…. I made up a double-batch and froze a good chunk of it, so we’ll have it on hand in case I crave it!
- 1 1/2 cup raw almonds, soaked
- 6 Tbsp. pine nuts
- 1/4 cup. water
- 2 Tbsp. lemon juice
- 2 cloves garlic
- 1/2 tsp. salt
- 1 1/2 cans artichoke hearts
- 1 cup spinach (more or less to taste)
In a food processor, combine almonds, pine nuts, water, lemon juice, garlic, and salt. Process until smooth, scraping the sides once to work in chunks. Add half the artichoke hearts and spinach, process well. Add the remaining artichoke hearts and pulse until they are just incorporated. Chill and serve.
Makes 4 cups.
I also made “imitation wheat thins” which turned out well, but are way too sweet. I’ll be modifying this recipe a bit, and hopefully be able to bring them with the dip to the potluck!