Triple A Dip (Avocado Asiago & Artichoke)
I’ve had the munchies something fierce the past couple days. I have just wanted something crunchy, salty, something to take my mind off things, to quell this nervous energy that is coursing my veins. It’s been a strange week. Weird things are happening to the people around me, reminding me that the small problems I face are really tiny in the scheme of things.
My empathic soul is hard hit to see others around me hurting, though. So I came home tonight and made some dip for myself before choir. I had an avocado and some artichokes in my fridge and I thought they would pair well together in a dip.
Indeed they do. All they needed was a cheese to join in (and a few herbs) and the trio would be perfect. I munched a bunch of my yummy dip, then headed off to choir where we sang about joy and peace and Christmas. Singing is good therapy … kinda like dip. I do feel better now.
By the way, for dipping, I tried these “Food should taste good” brand multi-grain tortilla chips that are made with brown rice, flax, sesame, sunflower seeds and quinoa (and gluten free). They are quite tasty!
- 1 ripe avocado
- 1/3 cup marinated artichoke hearts, chopped fine
- 1/3 cup plain nonfat Greek yogurt
- 1/3 cup shredded asiago cheese
- A sprig of fresh thyme leaves, some snipped chives and several oregano leaves
- For the top: a bit of shredded asiago, snipped chives & a few oregano leaves
- Preheat the oven to 350 F. Cut the avocado open, remove the pit, then spoon out the pulp. Put it in a bowl and mash it up with a fork.
- Stir in the rest of the ingredients, reserving a few snipped chives and/or oregano leaves for garnish.
- Put the dip in an oven-safe bowl and sprinkle with a bit of asiago. Bake for 15 minutes or so or until the cheese is melted.
- Sprinkle with chives and garnish with oregano. Serve warm with chips.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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