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Belinda’s Middle Eastern Dip

[blox_row columns=”1/3+1/3+1/3″][blox_column width=”1/3″][blox_heading title=”Preparation Time: 35 minutes” size=”h4″ style=”style5″ animation=”none”][/blox_heading][/blox_column][blox_column width=”1/3″][blox_heading title=”Cooking Time: 0 minutes” size=”h4″ style=”style5″ animation=”none”][/blox_heading][/blox_column][blox_column width=”1/3″][blox_heading title=”Serves 2 people” size=”h4″ style=”style5″ animation=”none”][/blox_heading][/blox_column][/blox_row][blox_row columns=”1/1″][blox_column width=”1/1″][blox_heading title=”Belinda’s Middle Eastern Dip” style=”style5″ animation=”top-to-bottom”]Enjoy some middle eastern style dip!

 

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  • 4-5 cloves of garlic

 

  • ½ an eggplant

 

  • 5 sunchokes (you may know them as Jerusalem Artichokes), washed well

 

  • juice from 1/2 fresh lemon

 

  • 1 tsp oregano

 

  • salt to taste

 

  • 5-8 leaves fresh basil

 

  • 2 tablespoons olive oil

 

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  • Boil 2 quarts water. Add sunchokes whole and eggplant, chopped in 4 or 5 pieces and boil for 10 minutes, or until sunchokes are tender.

 

  • Add garlic cloves for last 3 minutes. Then, blend lemon juice, garlic cloves, olive oil, sunchokes, eggplant and spices together. 3)Chill for a couple of hours in fridge.

 

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Vegetarian Gluten Free Vegan, Dairy Free

 

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Salty Sweet

 

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Find more recipes that have two servings

 

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This recipe was submitted by:  Belinda Hassell

 

[/blox_text][/blox_column][/blox_row][blox_row][blox_column width=”1/1″][blox_divider/][blox_heading title=”You also might enjoy” size=”h4″ icon=”icon-smile” style=”style5″ animation=”none”][/blox_heading][blox_portfolio title=”You’ll also enjoy:” style=”masonry4″ categories=”71,36,40,32,59,58″ count=”4″ height=”200″ pager=”0″ filter=”0″ overlay=”permalink” order=”default” skin=”default”/][/blox_column][/blox_row]
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