Who doesn’t love a great dip? It’s the perfect snack or party food. But when you follow the AIP protocol, you are somewhat restricted. So here come a couple of new AIP dip recipes: artichoke hummus and home-made tapenade.
And it doesn’t involve avocado. Don’t get me wrong, I love avocado, I even put it in desserts. But you eat a lot of avocado based dips & sauces: guacamole or AIP-mayo for example. They are lovely, but you might want a bit more variety.
I can’t take full credit for the inspiration, it was actually a cousin of mine who served these 2 dips at a dinner party – and many other Paleo/AIP compliant dishes, to my absolute delight, as this is unusual to get served a large variety of compliant dishes. Merci pour l’inspiration 🙂
Now, with artichoke, the main challenge is that you need the artichoke hearts and they are a bit of a hassle to prepare from fresh (even for veteran vegetable eater like me). So here come the canned version from France (you can sometimes find it in the UK, mostly in French shops or sometimes on amazon). So apologies if you can’t find them easily. It is however worth giving it a try if you do find them (and can be bothered with the fresh version).
For the tapenade, it’s a lot more straightforward, you just need pitted olives. I prefer black for tapenade, but the choice is yours.
They make a great snack and I love serving it at parties or drinks with friends. It makes a change from the usual dips and I always get loads of compliments on tasty the dips are. I serve these AIP dips with crudités or vegetable crisps, they delight everyone.
The added bonus with these AIP dips recipes: they are so quick to make, it’s ridiculous!
- 1 can artichoke hearts
- 1/2 to 1 lemon Juice only
- 2 garlic cloves
- 3 to 4 tbsp olive oil
- 1 pinch salt
- Blitz all the ingredients (except olive oil) in a blender
- Add olive oil little by little, so it mixes well with other ingredients
- Ideally you want it hummus consistency, so fairly smooth
- 200 g black pitted olives
- 1 garlic clove
- 2 anchovies fillets
- ½ to 1 lemon Juice only (to taste)
- 4 tbsp olive oil
- Blitz everything in a blender
- It should remain a bit grainy, it shouldn’t be completely smooth
- Don’t season it, as both the olives and the anchovies are salty