It’s been a while since I experimented with a homemade dip. Thankfully this week I was inspired to step beyond my kale pesto and tomato kasundi comfort zone. My inspiration came as I was finishing Brain Maker, a fascinating book about how gut microbes can protect your brain. It’s a relatively new area of science that’s just starting to make headlines. The author is a neurologist called David Perlmutter, and the book follows on from Grain Brain (which exposed the effect of wheat, sugar and carbs on the brain).
Anyway speaking of the gut I’ve learnt so much more about the crucial role of prebiotics and probiotics in creating a healthy gut – or in science speak a ‘diverse microbiome’. Prebiotics are the fibre based fuel that feed the good gut bacteria, the probiotics. Surprisingly the best prebiotics include onions, leeks and garlic – all in their raw form. So in my quest for a prebiotic boost I landed on a tasty dip that featured lots of raw Australian garlic.
This recipe makes around 300ml of dip. It can also double up as a pasta sauce – paired with 200g dried pasta you’ll have a generous serving for two.
- 160g drained artichoke hearts (a small jar)
- 80g fresh baby spinach, washed
- 1-2 cloves garlic (the best quality you can find)
- 1 tbsp olive oil
- 30g-40g parmesan
- Salt & pepper to season
- Add all of the ingredients to a blender and blitz into a smooth purée. Store in a sterilised glass jar.
To turn this dip into pasta sauce cook an extra clove of garlic and another 100g spinach in a pan with butter and a generous splash of white wine. Then added the pre made dip, some extra parmesan and slowly heat the resulting sauce before stirring through 200g cooked pasta.
By Laura (Feast Wisely)
You may also like:
- Blue cheese & pumpkin dip (GF)
- Kale pesto – with or without nuts
- Parsnip hummus (GF)
- Salsa verde with mint, basil & parsley
- Spinach & feta cheese dip
- Sweet potato hummus (GF)