Artichoke Dip

Kind of like the stuff you can buy in a jar at Trader Joe’s, but cheaper and easier to use as a dip!

Ingredients:

• 1 can artichoke hearts, drained (or 6-8 large cooked artichoke hearts)
• 2 tablespoons canola oil
• 1/4 packed fresh parsley leaves
• 2 cloves of garlic
• 1 tablespoon olive oil
• 1/4 teaspoon salt (maybe more if using fresh artichoke hearts)
• 1/2 tablespoon vinegar (I like golden balsamic for this recipe)
• 1/2 spice mix of your choice

Throw it all in the food processor, blend, taste.  You may have to taste it 6 or 7 or 8 times, you know, just in case the 8th time it tastes bad.  😉

Double the recipe for a party.  Use it as a sandwich spread.  Dip chips, veggies, breadsticks, or your entire hand in it.  YUM.

Chip Dip / Potato Topper

Spring is here and I am busying myself with gardening (we have a garden plot at work!).  I have also decided to grow some herbs indoors, hindered only by my cats and their knack for destruction.  I have managed to salvage some of the chives they so monstrously sat on.

Ingredients:

• 1/2 cup low fat sour cream
• 1/2 cup finely grated reduced fat cheddar cheese
• 1 tablespoon minced chives
• 1/4 teaspoon garlic powder

What I did:

• Mix it all up in a sealable container, put it in the fridge for a few hours.
• Uh, yeah right.  I’m eating it with bagel chips right now.  It stayed in the fridge for an impressive five minutes.

This really would be divine on potatoes, or even as a topper on any mashed root vegetables!