You are here

Member since April 2003
0
4.666665

Artichoke Dip

What you need: 

10 ounces cooked artichoke hearts
1 cup vegan parmesan
1/2 to 2/3 vegan mayonnaise (I use Nayonaise)

What you do: 

1. In blender, blend all ingredients.
2. Transfer mixture into a baking crock and bake at 350 degrees F for about 45 minutes. It is done when the top rises above its previous level and browns.
3. Put a spreading knife in the crock and put it on the table with melba crisps.
Or slice your favorite vegan bread into tiny slices and rub with garlic and olive oil, spread on a cookie sheet and put in a 350 degree oven for about 25 minutes, or until completely dry, but not brown.
Source of recipe: My mother used to (and still does) make this whenever guests come over for dinner. She serves it hot, with melba toasts, in the den for an appetizer. There was never any left over.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 

SO HOW'D IT GO?

This is really good.  Next time I will pulse this in the food processor rather than in the blender.  It was too difficult to get everything out of the blender.  Also, this was a bit thin so used vegan cream cheese and vegan sour cream.  I added roasted garlic, sundried tomatoes and some dried shallots -- threw it all in the crockpot for half an hour.  Excellent for spreading on bread, as originally intended.  Next time, will not blend so much so everything is a bit chunkier, will add some green onions and perhaps some chopped water chestnuts for texture and use as a dip!!

0 likes

I make this with half fake cream cheese and half mayo.  This makes it a little thicker.  Also I just use nutritional yeast because im too lazy to make fauxmesan all the time.  Its great with any combination of olives, sun dried tomatoes and spinach.  If using frozen spinach make sure u thaw and squeeze out the water first or youll ruin the consistency.  You will find that u can pretty much wing it on this recipe and not measure, just use what u have and it will be delicious.

How much nutritional yeast should I use??? I am new to this and do not know proportions. thanks.

0 likes

Easy & tasty... yeah, I'll make this again! I used 'Dragonfly's Bulk Dry Uncheese Mix' (from elsewhere on VW) for the parm subs, & added 4 oz. roasted chopped red bell peppers ('cause I think artichokes without roasted red peppers get lonely!)... I also felt like it needed a little garlic, basil, & cayenne; and I sprinkled paprika on top, just to look pretty... Next time I'm gonna add a few cloves of roasted garlic, and fresh basil (instead of garlic powder/ dried basil); I think that would be even better! Turned out yummy, though, & it's staying in my recipe box for sure. Thanks!

0 likes

I made this last night, and it is so good and so easy! I have serious defecits when it comes to cooking, but even I couldn't screw this up. I added spinach and garnished it with chives. Served with crackers and it was delicious!

0 likes

You can make a slightly healthier version by substituting tofu (well-blended) for half or more of the mayo.  I usually add a clove or so of garlic and maybe some shallot.  I also use fake cream cheese and just nutritional yeast like Mike suggested.  It is ridiculously good; excellent for parties and late night snacking.

0 likes

I make this with half fake cream cheese and half mayo.  This makes it a little thicker.  Also I just use nutritional yeast because im too lazy to make fauxmesan all the time.  Its great with any combination of olives, sun dried tomatoes and spinach.  If using frozen spinach make sure u thaw and squeeze out the water first or youll ruin the consistency.  You will find that u can pretty much wing it on this recipe and not measure, just use what u have and it will be delicious.

0 likes
Log in or register to post comments