This garlic artichoke dip can be your BFF right now – not only is it gluten-free, dairy-free, and Autoimmune Paleo (AIP) compliant, it will please both the Paleo and vegan folks, and even the more liberal low-carb eater. Most of us are probably used to dips made with chickpeas (hummus), tomatoes (salsa) and avocado (hello, guac!), but artichoke hearts are an underused and under-appreciated dip ingredient.
Using garlic, lemon, and sea salt, this dip dresses up the mild artichoke taste, delivers a burst of flavour, and has a creamy feel with the use of olive oil. Paired with fresh cut veggies or perhaps a tasty gluten-free cracker, this dip is sure to please. You can even use it as a sandwich spread!
Personally I love artichokes, but sometimes struggle to find a way to incorporate them into my diet. This dip was created to both satisfy my need for more artichoke in my life and also to provide a yummy, healthy dip option to support someone following an autoimmune protocol. Cutting out gluten, grains, and dairy can be daunting, especially when many beloved foods contain one or all of these three. Eating when you have dietary restrictions can be stressful, but having a go-to appetizer or snack that you know meets your needs goes a long way towards reducing that stress.
Beyond its delicious taste and mild flavour that lends itself to blending well with other foods, artichokes are an amazing vegetable (although they are officially considered a thistle in the plant world). While they may not be a common addition to your daily meals, they definitely should be as they boast a range of vitamins and minerals, as well as fiber for digestive health. The type of fiber that artichokes contain is inulin, which is considered a prebiotic and could positively impact your gut health. As we hear more and more from a range of health experts, gut health is important for all of us, but especially for those dealing with an autoimmune condition like celiac disease or Hashimoto’s.
Artichokes are also very high in antioxidants. Chlorogenic acid, a specific antioxidant found in artichokes, has anti-inflammatory actions that are involved in sugar and fat metabolism in the body. High levels of chlorogenic acid are also associated with a reduction in risk for chronic diseases such as type 2 diabetes, heart disease, and cancer.
Who knew all this goodness is inside of an interesting looking thistle?
This garlic artichoke dip is very easy to make and has minimal ingredients. If you’re not following the AIP diet and want a bit of extra creaminess, feel free to add 1/4 cup of soaked cashews into the mix. Either way, you will love this!
Serves: 4-6 servings
- 1 14 oz can artichoke hearts (packed in water)
- 1 garlic clove (2 if you love garlic!)
- ½ a lemon, juiced (approximately 2 Tbsp)
- 2-3 Tbsp fresh parsley, chopped
- ¼ cup olive oil
- ½ tsp sea salt (adjust to taste)
- Water as needed
- Drain artichoke hearts.
- Add all ingredients to a high-speed blender or food processor and blend until smooth; add water as needed to achieve the desired consistency (it should be thick enough to dip veggies in).