Friday, December 30, 2011

Artichoke Dip

My sister Kathy makes a baked artichoke appetizer that's too good to pass up. So my goal with this recipe was to use that as inspiration and make it every bit as delicious, but vegan. This dip can be served hot, cold or heated on top of slices of a baguette.

Artichoke Dip

1 garlic clove
1/2 C raw cashews
1 t fresh lemon juice
2 6oz. jars of marinated artichoke hearts
pinch of onion powder
crackers or baguette for serving

In a food processor, pulse the garlic until finely minced. Add the cashews and process until the cashews are chopped small but not finely processed. Add the remaining ingredients, picking the artichoke hearts out of the jars and transferring only the oil that comes with them. Pulse until the the ingredients are well mixed.

You can serve the dip either hot or cold with crackers or a sliced baguette. To warm it up, put it in an oven proof dish and set it in a 350 degree oven for 10 - 15 minutes. If you want to serve it on toast, slice up 1/2 of a small baguette, place the slices onto a sheet pan and put it into a 350 degree oven. Keep an eye on it. The slices will toast quickly. Remove the baguette slices and put the dip on top of each slice. Place it back into the oven and heat for 5 minutes. Serve.

Note: The photo isn't mine.


omgoshimvegan said...

I think you red my mind! I have been dreaming about artichoke dip and here it is. YUM! Thank you for sharing.

thevegantummy said...

Hi omgoshimvegan!

You are very welcome!!! Originally I had dijon in it. One of my daughters loved it, but I didn't. So I changed the recipe omitting the mustard. I just made it again and this time everyone liked it!!! Let me know what you think. And Happy New Year!!!

Kathy said...

It was delicious! I wouldn't have guessed it was vegan. :)

thevegantummy said...

Hi Kathy!!!

You are so sweet... Thank you.

Now! Get busy and write out the recipe you made!!! I want to post it! That was the real star!