Healthy Artichoke Dip

Healthy might be a stretch, especially if you're digging in with a bag of salty potato chips. But this dip is definitely not the mayonaise, cream cheese and more cheese dip that every other recipe seems to have. The star of this dip is actually artichoke hearts, made creamy with blended white beans (and, yes, a little Vegenaise and tofutti). But, in my defense, Vegenaise is a little miracle that should, at times, be celebrated.



Healthy Artichoke Dip
14 oz can artichoke hearts, drained & minced
6 oz jar marinated artichoke hearts, drained & minced
1/4 cup pickled jalapeno peppers, minced
1/4 cup shallots, minced
Sauce:
3/4 cup white kidney beans (1/2 can), drained & rinsed
1/4 cup Vegenaise
1/2 cup Tofutti Sour Cream
1 lemon, juiced
1 tbs juice from pickled jalapenos
1 tbs miso
2 cloves garlic

Add the sauce ingredients to a blender and blend thoroughly, until very smooth. Pour into a bowl and combine with the minced artichokes, jalapenos and shallots. Stir to combine and refrigerate until the sauce thickens, at least a couple of hours. The dip is better if kept overnight.

12 servings: 132 cal (5g fat, 18g carbs, 5g protein)