Gluten Free Artichoke Dip made with Greek Yogurt

Ingredients:

• 14 oz. can artichoke bottoms (ensure they're gluten free)
• 1 teaspoon olive oil
• 1/3 cup chopped onion
• 1 clove chopped garlic
• 1/4 cup pine nuts
• 1 teaspoon sweet basil, dried
• 2/3 cup mozarella cheese
• 1 cup non-fat Greek yogurt
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sea salt

Instructions:

1. Heat the olive oil in a small skillet.
2. Add the pine nuts, onion and garlic and cook over medium-high heat, until the onion is translucent and the pine nuts start to turn a yellow color.
3. Add the basil and cook for an additional minute.
4. Add to food processor along with mozarella cheese and artichokes; blend until creamy.
5. Add Greek yogurt and pulsate until thoroughly blended.
6. Scrape into a bowl and chill in refrigerator overnight or for about 8 hours, allowing the flavors to infuse.
7. Serve with crackers, raw vegetables, fresh fruit, grilled chicken strips or gluten free baguette slices.

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