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Easy Artichoke Cream

March 07, 2017

Easy Artichoke Cream

1 ¼ cups; Prep 5 mins after overnight soaking

 

1/2 cup raw almonds
2 tablespoons raw pine nuts
3/4 cup artichoke hearts
2 tablespoons water
2 teaspoons lemon juice
2 teaspoons minced garlic
1/4 teaspoon salt


Place almonds in a bowl, cover them with water and into the fridge. Soak overnight.  Remove almonds skin and let them dry. Blend the almonds and pine nuts for 2 minutes. Scrape the sides of the container, add in all the remaining ingredients, and blend for another 2 minutes to form a smooth cream. Adjust seasonings to taste. Transfer the mix to an airtight container and store in the fridge.

Serve as a dip or spread for your preferred veggies, crackers, breads, sandwich filling or as a side in other dishes.



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