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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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
- 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.
Nutritional information (per serving)
Makes 6 servings.
Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Fiber 2 g
Protein 1 g
Carbohydrate 4 g
Sodium 230 mg
— Recipe courtesy of Mark Hyman, MD