Ingredients: |
Ingredients: 2 (9-ounce) packages frozen artichoke hearts, thawed
6 cloves garlic
2 tbsp olive oil
1 medium Vidalia or other sweet onion, chopped
1/2 avocado
3 tbsp Sugar Impact Mayonnaise (recipe below)
1 tbsp lemon juice
1/2 tsp sea salt
2 tbsp chopped fresh parsley or basil (optional)
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Directions: |
Directions:Preheat the oven to 450F. Lightly oil a large baking sheet
Combine the artichoke hearts, garlic, and 1 tablespoon of the oil in a medium bowl.
Spread the artichokes and garlic out in a single layer on the prepared baking sheet. Roast, stirring occasionally, until the artichokes are lightly browned and the garlic is tender, 20-22 minutes.
Remove from the oven and let cool for 5 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 12 to 15 minutes; let cool for 5 minutes.
Combine the artichoke hearts, garlic, onion, avocado, mayonnaise, lemon juice, and salt in the bowl of a food processor. Process until smooth, and transfer to a bowl.
Top with the parsley or basil, if using. Then ENJOY!
SUGAR IMPACT MAYONNAISE
1/4 cup unsweetened coconut milk
1/2 cup raw cashews
4 tsp lemon juice
1 tbsp Dijon mustard
1/2 tsp sea salt
1/2 cup macadamia nut oil
Combine the coconut milk, cashews, lemon juice, mustard, and salt in a blender and puree.
With the blender running, add the oil in a slow, steady stream until the mixture is thick and creamy.
Store in an airtight container in the refrigerator for up to 3 weeks. |
This recipe for Roasted Artichoke Dip is from