Endive is one my favorite foods because I love bitters. This category of plant foods is incredibly important for stimulating digestion. Because a healthy digestive tract is at the root of our health and ability to keep our skin and body looking young and toned, I try to incorporate a couple servings of bitters in my diet every day. Endive is also known as “chicory” which you may recognize on food labels recently as manufacturers try to incorporate more fiber and prebiotics in their foods. While I love bitters, they take some getting used to and I have found the best way to enjoy them is with a dollop of tasty, healthy fat from the luscious avocado. The avocado health fat smooth’s out the flavor and is highly complementary to bitters. This recipe is the perfect way for anyone looking to try something new with avocado to get started and enjoy its brilliant versatility!
Endive Cups With Avocado Artichoke Dip
Yields: about 1 1/2 cups
1 large avocado, pitted
2 tablespoons avocado oil (can sub olive oil)
1 cup packed fresh watercress, finely chopped
1/2 cup fresh basil
1 tablespoon fresh lemon juice
1 small clove garlic
1 tablespoon finely diced onion
1 tablespoon nutritional yeast
1/2 teaspoon sea salt
1 cup canned or frozen artichoke hearts, drained and chopped
Endive leaves for serving
Place the avocado, oil, watercress, basil, lemon juice, garlic, onion, nutritional yeast, and salt in a food processor. Process until smooth, about 2 minutes. Add in artichokes and pulse until mostly blended but still a bit chunky.
Adjust seasoning to taste.
Fill endive leaves with dip and serve or place dip in a serving bowl and serve alongside fresh vegetables2
Store leftovers in an airtight container in the refrigerator for up to 2 days.