Garlic Artichoke Dip/Sauce
Woah. Cream sauce with a twist. I love using unexpected ingredients in things! I'm not talking zucchini in brownies or cauliflower in smoothies. I'm talking the creamiest, dreamiest sauce with PINE NUTS and cashews. Other than the people who don't like pine nuts (do those people exist?) WHO DOESN'T LOVE PINE NUTS.
The best part about this? You can use it as a base and add whatever you want into it, tons of herbs, spices, ketchup, so...many...options. So let's get this nutty party started!
I ended up adding this to pasta sauces and put it on top of sautéed broccoli and dipped every veggie I had in it.
Heres what you will need:
| 1/2 cup pine nuts |
| 1 cup cashews |
| 1/3+ 1/4 cup water for blending |
| salt and pepper to taste |
| 2 teaspoons lemon juice |
| 4 small garlic cloves |
| 1/8 teaspoon white pepper |
| 2 tablespoons olive oil |
| 3 ounces marinated (jarred or canned) artichokes |
| 1 teaspoon mustard |
| 1 teaspoon vinegar (I used white) |
| 1 teaspoon salt |
Soak the pine nuts and cashews for 10-12 hours. Discard the soaking water and add all the ingredients to the blender and blend until smooth! This should last 1 week in the fridge. I ended up adding this to pasta sauces and put it on top of sautéed broccoli and dipped every veggie I had in it.
I hope you love this as much as I do!