So I have one more summer-like recipe to post (next week will be a fall recipe- I promise!) that is kinda a continuation of last week’s pesto recipe.
Hey- you gotta use the basil while it’s still fresh.
My mom and I devoured this for dinner one night, tossing aside the dippers and simply digging in with forks. With the broccoli, chicken, and artichokes, it easily makes a filling dip as well as dinner!
Artichoke and Pesto Chicken Dip (Paleo)
Ingredients:
1 (14oz) can of artichokes, rinsed and drained, and squeezed of excess water
2 cups, cooked and shredded organic chicken
Directions:
In a food processor, combine artichokes and pesto until smooth. Transfer to a bowl and stir in chicken. Serve!
Health Without Sacrifice 