Sunday, August 18, 2013
Artichoke and Roasted Cumin Dip
Finally, a dip that you may always have the ingredients on hand to whip up in a jiffy.
Not the prettiest dip...
My picture isn't that good either.
A thousand apologies, and all that.
However, it was delicious.
I may even like this better than hummus.
Plus, I made it in about the time it took my husband to fill a bowl with chips, and get the salsa from the fridge to pour in a bowl. Nice... everyone likes a warm, flavorful dip, which happens to be pretty low calorie on a crunchy chip with a Salty Chihuahua on the deck as the sun starts to set, don't they?
Makes about 1 1/2 cups
1 can drained canned artichoke hearts (not marinated)
3 cloves garlic
2 Tbsp olive oil
1 tsp lemon zest
1 tsp cumin, roasted
1/2 tsp cayenne (optional)
salt and pepper
Saute garlic, cumin, cayenne and olive oil in a medium heat pan for about 4-5 minutes, until the garlic has started to soften. Drain artichokes, add to a food processor, or blender. Add in the sauteed mixture with the artichokes. Blend until smooth, serve at once with chips and salsa.