1 1/2 cups or 12oz artichoke hearts
1 cup fresh basil
1 avocado
juice of two lemons
1/2 cup extra virgin olive oil
1 tablespoon garlic salt
1 teaspoon onion powder
sea salt and fresh cracked black pepper to taste
In a blender mix all ingredients and refrigerate for 15 minutes or until time to serve. Makes two cups
Great as a dip or on top of grilled chicken or fish
SM Recipes 