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quinoa

Roasted Artichoke Dip


  • Author: Lisa Keys
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour

Description

healthy version of the old stand by


Ingredients

Scale

1 (12 oz.) package frozen artichoke hearts

¼ cup sliced shallots

2 jalapeno peppers, seeded and sliced

1 tablespoon Chosen Foods Avocado Oil

¼ teaspoon kosher salt

½ cup Chosen Foods Avocado Oil Mayo

¼ cup mascarpone cheese or low fat cram cheese

1-tablespoon fresh lemon juice

½ cup plus 2 tablespoons freshly grated parmesan cheese

2 tablespoons toasted Chosen Foods Royal White Quinoa*

 

 

 


Instructions

  1. Heat oven 450F. Line a small baking sheet with foil.
  2. Toss artichoke hearts, shallots and jalapenos with avocado oil and spread out on baking sheet. Sprinkle with salt. 
  3.  Roast for 25 minutes; cool slightly. Transfer mixture to food processor and pulse 6 or 7 times to chop artichokes.
  4. Reduce oven temperature to 375F.
  5. Meanwhile, in a bowl whisk mayo, mascarpone and lemon juice. Stir in ½ cup parmesan and artichoke mixture; spoon into a small ready to serve baking dish smoothing the top. 
  6. Bake for 15 minutes.
  7. Mix remaining 2 tablespoons of parmesan cheese with toasted quinoa and sprinkle evenly over top of dip. Return to oven and bake 10 minutes more or until artichoke dip is bubbly.
  8. Cool slightly before serving with crackers or slices of bread. 

Notes

*To toast quinoa: Heat oven to 375F. Toss 1 cup of quinoa with 1 tablespoon of avocado oil; spread out on a baking sheet. Bake for 5 to 8 minutes or until quinoa is golden brown. Cool and store in a jar in the refrigerator. 

  • Category: appetizer
  • Method: baking

Keywords: Chosen Foods, quinoa, roasted, healthy dip, artichoke