Roasted Artichokes & Creamy Garlic Dip
Roasted baby artichokes with dairy-free creamy garlic dip are a delicious and healthy treat, featuring crispy edges and creamy centers perfect for dipping. Keep this dip on hand - trust me!
Ingredients
Roasted Garlic Dip
- 1 head garlic
- 1 lemon juiced
- 2 tbsp olive oil
- 1 tsp thyme dried
- 1 tsp oregano dried
- 1 tsp basil dried
- 1 tsp salt diamond crystal kosher
- 1/4 cup coconut cream
Roasted Baby Artichokes
- 2 lbs baby artichokes
- 1 lemon
- 2 tbsp olive oil
- 1 tsp salt
Instructions
Make the garlic dip
- Preheat oven to 400F
- Cut the top off thee garlic, exposing the cloves, and drizzle with olive oil. Wrap tightly in foil and roast until soft and fragrant, about 40 minutes
- Once the garlic is golden and cool to the touch squeeze cloves into a blender, add olive oil, lemon juice, spices and salt. Blend until combined. Add in coconut cream and blend one more time.
- Add more salt to taste
Roast the artichokes
- First get a large bowl, fill with cold water and squeeze lemon halfs in. Set to the side.
- Cut to top 1/4 of the artichoke top off and removal all the tough outer layers
- Using a small paring knife trim the stem and base to remove the tough fibrous outer layer
- Cut artichokes in half and set in bowl with water and lemon
- Once all artichokes are prepared, drain and pat dry. Toss with olive oil and salt.
- Place artichoke halfs in a single layer on baking sheet and roast for about 20-25 minutes until golden brown.