Warm Arugula Artichoke Dip
Ingredients:
1 T cooking
fat (bacon fat works well)
2 cloves of
garlic, minced (smoked or roasted garlic is especially good)
I large box
or two bags of arugula, wilted and with the water squeezed out
1 14 oz. can
of artichoke hearts, chopped into chunks
3 green
onions, sliced
1 c. yogurt,
non-dairy yogurt, or coconut milk (full fat or coconut cream)
½ c.
mayonnaise
¼ c. tahini
¼ c. milk
substitute (hemp works well)
1 T fresh
lemon juice
Several
pinches each of turmeric and cayenne
½ tsp onion
powder
½ tsp garlic
powder
Salt and Pepper
to taste
Smoked
paprika to sprinkle on top just before serving
2 slices of
bacon, cooked and crumbled (optional)
Method:
Heat oil in
skillet and sauté the garlic for about 30 seconds until it begins to soften and
smell good.
Add the
arugula and artichoke hearts, stir and continue to sauté until well warmed and
the excess liquid has evaporated.
Add in
remaining ingredients and continue stirring over moderate heat until very well
combined and nicely warmed. Sprinkle top
with smoked paprika and optional crumbled bacon.
The dip can
served as is, or some or all of it can be pureed to make it creamier. If you can have cheese melt a layer of cheese
on the top under the broiler.
