The South Arm Kitchen was conducted in the Gilmore Park Church kitchen in summer due to South Arm kitchen was used by the summer programs.
In this kitchen, we made a Vegan Artichoke Dip. We snacked on the dip along the way while making the rest of the dishes. It has a very refreshing tangy flavour to it.
- 1 cup artichoke hearts, drained (or 5 to 6 freshly cooked artichoke hearts)
- 1 can (15 ounce) white kidney beans
- 1/2 cup parsley leaves
- 1 teaspoon capers
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice (we used the juice of a whole lemon)
- 4 peeled cloves garlic
- 1/3 cup olive oil
- salt or to taste
- black pepper to taste
- crackers, raw veggies or fresh toasted bread, for serving