Artichoke Dip

This may be served hot or at room temperature. My kids eat it standing in front of an open refrigerator, spreading on crackers.

Preheat oven to 400 degrees.

• 3 green onions
• 2 cans (13.75 oz) artichoke hearts, packed in water, drained
• 1 cup mayonnaise, homemade or Hain Safflower
• 1 tablespoon lemon juice
• 1 cup imported parmesan cheese or raw cheese of your choice
• 1 teaspoon oregano
• pepper to taste

In the work bowl of a food processor, fitted with the standard metal blade, pulse the onion and artichokes until coarsely chopped. Add remaining ingredients and pulse a few times taking care not to over mix. Transfer to buttered baking dish (a pie plate works well). Bake until dip is bubbling at the edges and top is golden brown. Serve hot or room temperature.

Serve crudités style with carrot, celery, jicama and bell pepper sticks or slices. Or try the recipe for a seed cracker made with coconut flour.

Serves 4-6

About the Cook:

Working with my clients in a collaborative setting, we remove the mystery of how each individual can feel and look their best.  Together we will discover the what, when and how of eating doesn’t need to be confusing, difficult or time consuming.  It will be fun and so natural you’ll wonder why you weren’t always living this way.

Growing up in Marin California, my passion for cooking and good nutrition started in childhood learning “old-world” recipes handed down by my grandparents.  I also draw on my experience in cooking in professional settings and caring for people with long-term health challenges.   I’m able to design individual programs that aid your own body’s innate wisdom and enjoy the bountiful food experiences that surround us.

Available by appointment:  Nutritional Therapy and Cooking Instruction

Heidi Chase, NTP
heidichase@msn.com
(503)704-7321