(Want to know how I meal plan a month in minutes? Here's how!)
I swear 99% of my recipes or food ideas are borne out of complete necessity. Due to the snow it is apparently impossible for our water delivery to be made as usual, which means that soon we won’t have any. At all. No water for any purpose whatsoever. I’m not even going to tell you how long I’ve been trying to put off a shower. Yup, you heard. Since no water will also mean no food being made or dishes getting cleaned, I’m clearing out my fridge. Again. It’s like an Olympic sport around here.
I shall freely admit that this dip was concocted as a result of that classic dilemma: “what on EARTH can I do with a leftover cup of….?!” In this case, of artichoke hearts. Inevitably the answer is either (a) throw it into soup or (b) puree the heck out of it and call it dip.
It’s a little hard to predict exact measurements on this one, since there is no universal avocado-size. And I don’t have a clue how thick you like your dip. (Wouldn’t it be awesome to be able to know EXACTLY how people like their food? Without ever having to ask? That’s so what I want if I ever get to choose a superhero power). Anyway. My tactic with this was to throw the artichoke hearts into my mini food processor first to break down any slightly stringy fibers, then to add the avocado and see what kind of consistency I got. The answer? Too thick! So at this point, I threw in my cilantro leaves, a good heft of lemon juice and a sneaky spoon of the leftover artichoke brine from the jar. That’s also why I didn’t use any extra salt. Then I pureed everything until smooth and devoured it.
Before heading to someone else’s house to shower.Print
Avocado & Artichoke Heart Dip
- Prep Time: 5 mins
- Total Time: 5 mins
- 1 cup artichoke hearts in brine, drained / rinsed
- 2 small avocados
- 2 – 4 tablespoons of fresh cilantro, to taste
- Juice of half a lemon
- Optional: tablespoon or so of reserved brine from the artichokes
- Drain the artichoke hearts, reserving a few spoons of the brine for later.
- Chop the artichoke hearts roughly in a mini food processor, breaking up the stringy fibers.
- Add the avocado, cilantro and lemon juice. Puree until smooth.
- If the dip is too thick, add a little of the reserved brine to thin.