Recipe: Easy Artichoke Dip + Crudités

Been invited (or hosting) and stumped for an appropriate (and healthy) appetizer? Try this Easy Artichoke Dip + Crudités from Functional Medicine Director Mark Hyman, MD. It’s super simple (though it doesn’t taste like it), but that can be our little secret!

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Ingredients

1 (15-ounce) can artichoke hearts, drained
1 teaspoon extra-virgin olive oil
1 tablespoon dried Italian herb blend or any combination of dried oregano, thyme, rosemary and basil
Pinch sea salt
4 cups of mixed, raw vegetables for dipping

Directions

Place all of the ingredients except the raw vegetables in a food processor and blend until smooth, about 30 to 60 seconds or until desired level of creaminess.
Chill and serve the dip with the raw vegetables. Any leftover artichoke dip can be refrigerated for up to 5 days.