I discovered sunchokes in my CSA box a few years ago and I had no idea what they were. They look like little knobby fingers, not the most appetizing. Little did I know they taste a lot like artichokes which was very unexpected.
This is great dip to impress your friends and family. It comes together pretty quickly and goes great with veggies or chips. It’s definitely different (in a good way!) and will be a conversation starter and your next party!
HEALTH BENEFITS
Sunchokes are an excellent source of minerals and electrolytes, especially potassium, iron, and copper. 100 g of fresh root holds 429 mg or 9% of daily required levels of potassium.
Sunchokes are also high in inulin fiber. Inulin is a type of soluble fiber that balances blood sugar, and also acts as a prebiotic. Prebiotics feed the good bacteria (probiotics) in our gut, which contributes to digestive and immune health.
SERVING SUGGESTIONS
This goes great with any veggie sticks such as carrots, celery, cucumber, peppers. I also LOVE dipping Simple Mills Almond Flour crackers in it.
AIP Creamy Roasted Sunchoke Dip
Ingredients
- 1 lb sunchokes
- 2 tbsp olive oil
- 1/4 tsp salt
- 2 tbsp lemon juice
- 1/2 cup parsley
- 1/2 cup dairy-free cream cheese
- 3 cloves garlic
- 2 tbsp water
Instructions
- Preheat oven to 400F.
- Chop sunchokes and toss in olive oil and minced garlic. Sprinkle with salt.
- Roast for 25 minutes or until tender.
- Put the sunchokes and garlic in a food processor or blender. Add the dairy-free cream cheese, lemon juice, water, and parsley. Process until smooth.
- Serve with some veggies as a dip or use as a spread in sandwiches.