Sun-Dried Tomato and Artichoke Dip - No Cooking Recipe

Body+Soul, September Fall 2008              

Sun-Dried Tomato & Artichoke Dip

Prep Time: 20 minutes

4 - 6 Servings

Ingredients

• 1 box (9 ounces) frozen artichokes, thawed and chopped
• 1/2 cup feta, crumbled
• 1 garlic clove
• 2 teaspoons fresh lemon juice
• 1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garnish
• 1/4 cup pine nuts, toasted
• 1/2 cup basil leaves, torn
• Coarse salt and ground pepper
• Whole-wheat baguette slices, for serving

Directions

1. In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
   
2. In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to three days.
   

Cook's Note

Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.

Cucumber Cups

Hors d'oeuvres needn't be complicated.
This refreshing appetizer, for example, doesn't require any cooking.

Ingredients

• 2 seedless cucumbers (each 9 1/2 inches long), washed (makes 48)
• 1/2 cup low-fat cottage cheese

For the Garnish

• Clover sprouts

Directions

1. Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces.
   
2. Scoop out the center of each piece of cucumber with a melon baller, and fill with about 1/2 teaspoon cottage cheese. Garnish with clover sprouts, and serve.