Creamy Basil Artichoke Dip
I’ve been playing around in my kitchen, trying to come up with some new dips and spreads that both taste really good and are super nutritious. This creamy basil artichoke dip definitely meets both of those requirements, and I love it so much, I’ve already made it twice in three days. Having this kind of yummy dip on hand means that I’m way more likely to reach for fresh veggies and crackers when I’m in a snacky mood. It’s also the perfect garnish to turn a few random leftovers (legumes, cooked grains, roasted veggies, etc.) into a proper meal.
While hummus has a very special place in my heart, I also love eating roasted chickpeas in a lot of meals, so I was tempted to make a dip that relied on other ingredients as its base. Sunflower and pumpkin seeds do a great job here, blending into a smooth and creamy mixture that feels a bit lighter than a bean-based one. The marinated artichokes are a subtle but tasty addition, and the basil takes me back to warm summer days spent in the garden.
This dip will last a few days in the fridge, but as it’s so delicious and versatile, we seem to go through it quite quickly. Some other fun ways to use it up include spreading it in a tomato sandwich instead of mayo, mashing it with a bit of avocado and putting it on toast, or stuffing some into an omelet or savoury crêpe.
Prep time: 10 mins
Total time: 10 mins
• ½ cup sunflower seeds
• ¼ cup pumpkin seeds
• ⅓ cup drained marinated artichoke hearts
• 1 small lemon, juiced
• ½ cup water
• 1 tsp fine sea salt
• ½ cup basil (packed)
• 2 cups baby spinach (packed)
• 1 garlic clove
• Pinch of cayenne (optional)
Start by soaking your sunflower seeds and pumpkin seeds in 2 cups of water for 30 minutes to 2 hours. This will help them blend more easily, resulting in a smoother dip, but is not absolutely necessary.
Rinse and drain seeds, then add to a large food processor, and blend with the garlic and ¼ cup of water until creamy, about two minutes, scraping down the sides as necessary.
Add the remaining ¼ cup of water, as well as the artichokes, lemon juice, salt, spinach, basil, and cayenne, and blend until bright green and creamy, about two minutes more, again scraping down the sides as required.
Serve cold with sliced veggies, crackers, and/or chips.