Creamy Artichoke Dip

You can’t go wrong with this Creamy Artichoke Dip. It’s packed with gut health nutrients, simple, and a perfect addition to your next picnic or cookout!

Ingredients:

• 1 cup pre-cooked artichoke hearts
• (Can use a can of artichoke hearts or frozen artichoke hearts, defrosted and heated slightly)
• 1 cup fresh baby spinach
• 1 cup live plain yogurt
• 1 BPA-free can of organic cannelloni beans
• 2 garlic cloves
• Juice of half a lemon or 2 T
• 1 tbsp extra virgin olive oil or oil from the artichokes
• Pinch of salt and pepper to taste
• 1 tbsp nutritional yeast
• 1 t white miso
• ¼ cup organic Italian parsley

Direction:

Add all ingredients to a food processor or high-speed blender and blend until smooth. Can top crackers with this dip or eat with tortilla chips.

Modifier:

Fill portabello mushrooms with dip and roast in the oven at 375 degrees for 20 minutes after topping with parmesan cheese or additional nutritional yeast.