Artichoke Dip with raw veggies

This is so easy and so good from Dr. Hyman.
Next time we will add a cup of spinach to the mix to make a spinach/artichoke dip.

Ingredients

• 15Oz Can Artichoke Hearts drained
• 1 Tsp Extra Virgin Olive Oil extra-virgin
• 1 Tablespoon dried Italian herb blend or any combination of dried oregano, thyme, rosemary, and basil
• 1 Pinch Sea Salt To taste
• 4 Cups mixed raw vegetable for dipping

Instructions

1. Place all of the ingredients except the raw vegetables in a food processor and blend until smooth, 30–60 seconds or until desired level of creaminess. Chill and serve the dip with the raw vegetables. Any leftover artichoke dip can be refrigerated for up to 5 days.