Because you shouldn’t eat hummus every day (although I have tried)… here is an equally delectable dip you can feel good about snacking on! Artichokes are high in vitamins C, K, and folate, and help to cleanse and detoxify the liver and digestive tract. Spinach reigns supreme for antioxidants, vitamins A, C, E, & K, as well as iron, zinc, and a host of trace minerals. Raw garlic is an immunity powerhouse via the potent compound allicin, and of course with a bit of lemon juice and olive oil you can’t go wrong… Happy snacking!!
Prep Time: 10 minutes
Makes about 3 cups
2 cans artichoke hearts, rinsed & drained
2 cups raw packed spinach
4-6 cloves garlic (minced or pressed)
1/2 lemon, juiced
1/4 cup extra virgin olive oil
1/2 tsp sea salt (or more to taste)
Black pepper, to taste
1 tomato, chopped (optional for serving)
Wash and thoroughly dry the spinach. Combine all ingredients (except tomato) in a large food processor using the S blade attachment. Blend for 1-2 minutes or until desired consistency is reached. Garnish with chopped tomatoes and a drizzle of olive oil if desired.
Serve with fresh chopped veggies or crackers, on sandwiches, or as a pasta sauce. Store leftovers in the refrigerator for up to a week.