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.
Ingredients

• 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

Source: South Arm Community Kitchen
Yield: 6 servings

Instructions

Place beans, artichoke, parsley, garlic and capers in a blender.

Drizzle in lemon juice and olive oil.

Process until well incorporated but still a little textured, about 30 seconds or more. You may add a little water to get the consistency of your liking. Warning: you might have bad garlic breath after eating this delicious dip.