Keep things fresh and fabulous for your next summer cocktail party with my recipe for artichoke peppercorn dip.

Artichoke Peppercorn Dip
Makes 1 C
(vegan/gluten-free)

Ingredients:
1/2 Cup raw sunflower seeds, soaked
1 zucchini, small size, peeled and chopped
1/4 Cup lime juice
1/4 Cup extra virgin olive oil plus more for garnish
2-4 garlic cloves
1 teaspoon green peppercorns
1/4 teaspoon fresh ground cracked black pepper plus more for garnish
Sea salt to taste
1 6 Ounce jar artichoke hearts, quartered

Preparation:
Place raw seeds in a bowl, cover with filtered water and let soak for 4-6 hours. Drain and discard water, Do not use soaking water. Place all ingredients, except extra virgin olive oil and artichoke hearts, in a high speed blender and blend.  Drizzle in extra virgin olive oil while processing and blend until smooth. Add pepper and sea salt to taste. Fold in the artichoke hearts. Garnish with a drizzle of extra virgin olive oil and cracked pepper. Enjoy as a dip with cut veggies and crackers or use as a sauce for pasta.