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.
Artichoke & spinach dip (or pasta sauce)
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.
Ingredients
- 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
Method
- 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)
Feast Wisely 
Delicious Laura! This would also make a great pesto with the addition of a few nuts!! 💗💕💗
Totally agree Linda – walnuts or pine nuts would be a great addition….
So creative and could be used in so many ways! –Deb
Thanks Deb!
What a delightful accompaniment Laura. … love the combo…
Thanks Chitra…..
This looks great! We will have to try it out soon.
Thanks Gretchen – it’s a good base and you could easily experiment with it….
This looks absolutely beautiful Laura, I love the vibrant green colour and that garlicky kick (totally get you on needing fresh, plump cloves – the flavour and oil is totally different!). Definitely going to try this. I need to look over your parsnip hummus too (such an unappreciated vegetable!) xx
Hi Laura so glad you like it and yes Australian garlic makes all the difference – let me know how it goes if you do make it!
I will, for sure! Thanks lovely x
This sounds lovely. Perfect for dishes coming into summer
Thanks Lisa – if only Summer was arriving here in Sydney – Autumn has finally arrived this week….
Delicious!
How I wish there wr artichokes in India 😦 Its very hard to find and very very expensive when they come! but I am sure this tastes amazing!!
I didn’t realise artichokes were so rare – look out for those preserved in a glass jar as they tend to be cheaper….
Ok 🙂 I shall do that 🙂 Thank you 🙂
This looks delicious Laura. I love the colour, it’s so vibrant! Sounds like an interesting book too, I’ll have to look out for it x
Thanks! And yes the book is great – easy reading on a topic that could be really complex to understand….
I love books like that, so often they can make you fall asleep and I never get very far with them.