Ingredients
- 2 14- ounce cans of artichoke hearts (drained (unmarinated, canned in water))
- 1/2 cup mayonnaise (vegan or regular)
- 1/2 lime (juiced)
- 1 cup fresh spinach (roughly chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon chili powder
- 1 Tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place all ingredients in a food processor or blender and process until smooth. Transfer dip into a small bowl and refrigerate for one hour, until set. Serve with fresh chopped veggies or crackers.
Tried this recipe?Mention @champagnenutrition