Artichoke Jalapeño Dip 🌶

If you give a girl some overproofed, freshly milled dough... She’s going to turn it into crackers because you don’t waste that kind of gold.

But once she has a bowl of homemade crackers, she’s going to need a dip. And because she’s already deep into the process, she’s certainly not going to the store to buy one. That would take way too much time.

So, she finds herself at 8:00 PM blending cottage cheese, artichoke hearts, and fermented jalapeños to make a dip from scratch.

And once she realizes it’s the best thing she’s ever tasted? She’ll eat every single cracker in one sitting. Then she’ll have to mill more flour to just finish the dip. It’s a delicious, never-ending loop and I’ve officially accepted my fate. 

If you too, want a real food artichoke jalapeno dip to go with your fresh milled flour crackers, here it is: 

In a food processor, blend: 
¼ cup cottage cheese
¼ cup yogurt
¼ cup mayonnaise
4 ounces cream cheese
1 garlic clove
1 jar of marinated artichoke hearts
½ cup fermented jalapenos

Once processed to your liking, stir in ½ cup of parmesan. Adjust amounts per preference (the amounts listed above are loose suggestions since I didn’t write anything down). Enjoy the dip and the crackers. 

Видео Artichoke Jalapeño Dip 🌶 канала Anya | Prepare & Nourish