Triple A Dip (Avocado Asiago & Artichoke)

I’ve had the munchies something fierce the past couple days. I have just wanted something crunchy, salty, something to take my mind off things, to quell this nervous energy that is coursing my veins. It’s been a strange week. Weird things are happening to the people around me, reminding me that the small problems I face are really tiny in the scheme of things.

My empathic soul is hard hit to see others around me hurting, though. So I came home tonight and made some dip for myself before choir. I had an avocado and some artichokes in my fridge and I thought they would pair well together in a dip.

Indeed they do. All they needed was a cheese to join in (and a few herbs) and the trio would be perfect. I munched a bunch of my yummy dip, then headed off to choir where we sang about joy and peace and Christmas. Singing is good therapy …  kinda like dip. I do feel better now.

By the way, for dipping, I tried these “Food should taste good” brand multi-grain tortilla chips that are made with brown rice, flax, sesame, sunflower seeds and quinoa (and gluten free). They are quite tasty!

Triple A Dip (Avocado, Asiago & Artichoke)

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Just a small bowlful of dip (less than a cup)

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Ingredients

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• 1 ripe avocado
• 1/3 cup marinated artichoke hearts, chopped fine
• 1/3 cup plain nonfat Greek yogurt
• 1/3 cup shredded asiago cheese
• A sprig of fresh thyme leaves, some snipped chives and several oregano leaves
• For the top: a bit of shredded asiago, snipped chives & a few oregano leaves

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Instructions

1. Preheat the oven to 350 F. Cut the avocado open, remove the pit, then spoon out the pulp. Put it in a bowl and mash it up with a fork.
2. Stir in the rest of the ingredients, reserving a few snipped chives and/or oregano leaves for garnish.
3. Put the dip in an oven-safe bowl and sprinkle with a bit of asiago. Bake for 15 minutes or so or until the cheese is melted.
4. Sprinkle with chives and garnish with oregano. Serve warm with chips.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Mostly Homemade Mondays, Thursday’s Treasures and Weekend Potluck.