Creamy Artichoke Dip with Dill
This recipe is a redo. Creamy artichoke dip is a long time family favorite. I believe I was eleven when we first had it at Mr and Mrs. Underwood's house in Sugar Loaf. I savored every drop of oil that landed on my crackers from the creamy, cheesy artichokes. Adventures on the bunny hill and the general running around of a preteen meant the dip did not make much of an impact on my thighs.
Today is a different storey altogether. It seems I only need to look at fat for it to find a home on my petite frame. So I gave this one a protein rich makeover. Everyone in my house thoroughly appreciated this guilt free version that allowed us to enjoy all of the other game time snacks while watching the end of season Manning/Brady showdown.
- 1/8 cup white wine
- 1/2 tbsp Dill Salt
- 1 (14 ounce) can artichoke hearts
- 1 (14 ounce) can butter beans
- 1/2 cup parmesan cheese or Nutritional Yeast
Combine the wine, cheese or nutritional yeast, Dill Salt, wine beans and artichoke hearts. Blend until the consistency is only a little chunky.
Try this dip with fresh vegetables and:
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Fresh made bread
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Provencal Herb Crackers
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Sundried tomato, oat and flax seed crackers
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Easy Multigrain Crackers
Photo Credit: Julie Cecchini
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