Each of these three dips take only minutes to make, are healthy and taste divine. Make all three, and you’ll be the life of the party. Serve them with tortilla chips, pita wedges or even homemade bread (fear not, it also takes minutes to make!).
ARTICHOKE BEAN DIP
2 jars of artichokes (about 24oz.)
1 can of cannellini beans
1 bunch of chives or green onions
2 cloves garlic
1/4 cup mayonnaise or Veganaise
1/4 cup breadcrumbs
freshly ground pepper
shredded cheese to top (optional)
Preheat oven to 350 degrees. Process onions, garlic, beans and artichokes in a food processor until smooth. Add mayo, breadcrumbs, salt and pepper and process until thoroughly combined. Spread evenly in a baking dish and top with cheddar cheese (optional). Bake for 40 minutes, until lightly browned on top. Serve warm.
4 large or 6 tomatoes
1 clove of garlic
1/2 a seeded jalapeno pepper
juice of one lime
1/4 cup fresh cilantro
1T olive oil
Roughly chop the tomatoes, and onion. Remove the seeds from the jalapeno. Combine all the ingredients in the food processor and then chill.
SPICY PESTO (My personal favorite)
Combine all the ingredients in a food processor or with a mortar and pestle.