top of page
  • Writer's pictureDawn Hames

Artichoke Dip

With barbeque season just around the corner, it is a great time to get together with family and friends. It is always handy to have an easy dip recipe for entertaining or to take, when you have been invited to a get together. This one is good spooned onto crackers. It is full of ingredients that are good for you. This is my second recipe for you that uses artichokes. Artichokes come from the same family as thistles. Artichokes are not a common food to eat on the prairies, but you can grow them in Alberta and Saskatchewan as annuals. Artichokes have numerous nutritional benefits. They are delicious in this dip. Artichokes are a good source of fiber and they are very high in antioxidants. Studies have shown that an extract of artichoke reduces both overall cholesterol and bad cholesterol due to the compound cynarin found naturally in artichokes. The cynarin compound is also found to be useful in detoxifying our liver and kidneys, and increasing bile production. Artichokes are a good source of natural potassium, which also helps to flush out toxins and reduce bloat.

For those suffering with gout, the artichokes, basil, onion, garlic, dairy and lemon in this recipe are your friend, as they all contain nutrients that lower uric acid in the blood. Other top foods for reducing the uric acid that causes gout are cherries, sour cherry juice, green tea, nettle tea, ginger, apples, bananas, sunflower seeds, olive oil, lentils, celery leaf, celery seeds, apple cider vinegar, blueberries, vitamin c rich foods like lemon, lime, oranges, and kiwi. Also studied and found useful in reducing uric acid in the blood is a combination of cinnamon and honey.

When cutting the artichoke, you may find sometimes the outer leaves are tough at the ends. Discard the ends of any outer tough leaves.

Artichoke Dip

1 can of artichoke, 14 ounce

4 ounce room temperature cream cheese

(half a package)

1 cup sour cream or Greek yogurt

1 cup mayonnaise

2 large cloves garlic, pressed

2 tablespoons onion, finely chopped

1 teaspoon lemon zest

1 1/2 teaspoons basil

1/4 teaspoon salt

1/4 teaspoon pepper

Drain the artichokes, and chop into small pieces and set aside. In a bowl whip up the cream cheese, yogurt, and mayonnaise. Stir in the rest of the ingredients. Serve with your choice of different color taco chips, or vegetables like celery sticks, carrot sticks and broccoli. This dip is also great with crackers, or spread on toasted breads.

4 views0 comments

Recent Posts

See All

Often when I write this column, I focus on Vermilion after 1910, but today I thought it would be interesting to look at Vermilion before there was a Vermilion. So, let’s take a glimpse into Breage in

With the cooler temperature and cold wind, a nice bowl of homemade soup is always welcome. This is a classic Cabbage Soup. It is a very filling recipe that will feed lots of people, with minimal cost.

Way back in July 1925, the Roaring Twenties were sweeping the nation as people danced the Charleston, drank at gin bars and generally had a very good time. One person who had a pretty bad time that mo

bottom of page