Creamy artichoke dip | The Gut Health Doctor
A quick and easy way to up your fibre intake, this artichoke and bean dip is a favourite to make and eat with seedy crackers during the week.
Ingredients
- 1 cup pre-cooked artichoke hearts (I use the chargrilled artichokes in a jar, marinated in oil)
- 1 cup fresh spinach
- 1 cup live yoghurt
- 1 cup broad beans
- 1 garlic clove - 2 if you like it garlicky!
- Juice of half a lemon, approx 4 tbsp
- 1 tbsp extra virgin olive oil, or oil from the artichokes
- Pinch of salt & pepper to taste
- Optional: 1 tbsp nutritional yeast
- Optional: 1/2 tbsp dried Parsley
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