I really wanted to blog right away about the hike I did last weekend up to the summit of Mount Rose. If I were a really on top of it blogger I would have that post all ready to go, but since I returned home late last night, and have been working my butt off to get caught up for the week, I haven’t even turned on my camera to look at the pictures. I’ve got about 4 posts worth on my cameras memory card but no time to blog them. Oh well, I’ll get to it soon enough! I hope to work on it this weekend at some point.
Instead I’ll tell you about this appetizer. This recipe in no way replaces one of my old time favorite artichoke dips (haven’t blogged it yet), but it is very healthy and totally guilt free. What I enjoy about this dip is that the ingredient list is super simple and easy. No need to feel guilty snacking on this dip during one of the many upcoming football games. This dip would also make a great snack to bring to work. Give it a try and feel free to trash it up with cream cheese if you find it necessary. I’d be interested in knowing how that would change it.
Here’s to hoping I can get some blog work done this week on top of everything else. Have a great, healthy week!
Artichoke Bean Dip
2 small cloves garlic
1 (14.5 oz) can artichoke hearts, drained
1 (8 oz) can water chestnuts, drained
1 (15 oz) can canellini beans, drained
1/2 lemon, juiced
1/4 – 1/2 teaspoon salt
In a food processor; pulse garlic until finely chopped. Add artichoke hearts, water chestnuts, canellini beans, lemon juice, salt, and process until smooth. Serve with pita chips, bread, or vegetables.