I had some leeks leftover from my fennel, leek and red beet salad, so I thought I would attempt to make one of my favorite dips-healthy style. Mayo-packed artichoke dip is one of my favorite dips to serve at parties. I figured that there had to be a way to make this dish a bit healthier, so I ditched the mayo and simply combined chopped up artichokes, leeks and feta with a little olive oil in the food processor and blended and baked. The result was extremely similar to the heavy dip that I so often salivate over. This was simple, cheap to make and perfect as a bruschetta spread or as a dip. I tossed some on top of some sprouted grain bread and viola- my favorite not so figure friendly snack, morphed into a healthier, just as tasty treat. Here’s how I made this…

1 leek (chopped- white and light green part only)
1 can artichoke hearts
Little less than 1/2 cup crumbled feta cheese
2 tbsp extra virgin olive oil

Place leeks, artichokes, feta and olive oil in food processor and pulse until blended. It’s ok if there are still some larger chunks of artichoke or leek – this creates a nice texture. Place mixture in a pyrex and bake at 400 degrees for about 10 minutes.