Lemony-fresh basil & artichoke dip
Lemony and bright, this simple dip is a fantastic way to capture the last hints of summer freshness before the frost claims it all for good.
If you have frozen your basil in oil, lucky for you! You can enjoy making this dip all winter long. Just pull it out of the freezer and proceed with the recipe as written … you might need to adjust the quantity of oil, depending on how much you used to freeze it.
This dip isn’t just super easy to make and pretty to look at, it packs a significant nutritional punch.
We tend to associate basil mostly with it’s rich flavour and wonderful aroma, but did you know basil offers a wide array of health benefits too?
With its immunity enhancing properties, basil is a great herb to turn to during cold and flu season. Basil is anti-inflammatory and can aid in relieving mucous buildup associated with colds and asthma. It helps our bodies adapt to the negative oxidative impacts of stress and plays a role in stabilizing our blood sugar, supporting our cardiovascular health and managing blood cholesterol levels. Rich in vitamin K, basil also helps with our bone health.
If all that wasn’t enough, basil has also been found to help with memory and mental alertness. Who couldn’t use a bit more of that?!?
Add artichokes to the mix, and you’re layering on even more benefits. Artichokes make this dip taste rich and creamy, but it doesn’t stop there. Artichokes help to stimulate bile flow so are a delicious way to aid in your digestion and support liver function, helping your body to clear toxins and support your immune system. Like basil, artichokes also help to stabilize blood sugar, and can help lower blood cholesterol.
Finally, adding hemp hearts to this dip gives you a plant-based boost of a complete protein, while adding creaminess and a slightly nutty favour. In addition to the protein punch, hemp hearts are full of healthy omega-3 fats, which are anti-inflammatory and can help in supporting heart health, managing cholesterol and blood pressure. Hemp hearts also contain an especially beneficial omega-6 fat called GLA, which can help with the management of eczema, arthritis and muscle pain.
Enjoy this dip with fresh cut veggies, as a spread on sandwiches or as a topping for grilled fish or chicken.
Let’s Make This:
Ingredients:
2 generous bunches fresh basil, about 3 cups, loosely packed
2-3 Tbsp fresh mint
1 C jarred roasted artichokes, drained and lightly rinsed
2 cloves garlic, minced
1 tsp oregano
pinch cayenne pepper
2 Tbsp fresh lemon juice, more to taste
1/4 C hemp hearts
1/4 C olive oil
1/2 tsp salt
This is How:
Place all ingredients in a high speed blender or food processor and process until smooth.
Add more oil or lemon juice to desired consistency.
Adjust seasonings to taste.
Cover and refrigerate for 1-2 hours before serving to allow flavours to blend.
Makes 1.5 cups
Can be stored in an airtight container in the fridge for up to 2 days.
