Artichokes with Ranch Dip and Lemon Vinaigrette:
This time of year is perfect for Artichokes, I am seeing them every week at the farmers market, and sometimes I eat them almost every day as a side to any dish I am making. I wanted to share how I make them and the two dips I most commonly eat them with. You can decide which one you would like to make or make them both for dipping variety.
The ranch dip is the perfect flavor compliment to artichokes, with dill, garlic, onion and parsley you just can’t go wrong! I also like to mix it up and eat them with a lemon vinaigrette so light and simple, it also brings out the flavors of the artichokes. The best thing about artichokes is that the leaves make for such a natural scooper so they are excellent with dips.
1/2c. Vegan Mayo (any brand you like)
1 Clove Garlic Chopped
1 tsp. Onion Chopped
1 TBLS. Fresh Dill (if using dried use 1/2TBLS.)
Sea Salt and Pepper to taste
1 tsp. Apple Cider Vinegar (optional)
1/4 c. Olive Oil
2 tsp. Lemon
1/8 tsp. Sea Salt (adjust to taste)
Feel free to double amounts to make more for larger serving.
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