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Artichoke Dip
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Ingredients (use vegan versions):
- 2 cans of artichoke hearts
- Nayonaise
- soy "cream" cheese
- whole wheat vegan pita bread
- optional: frozen chopped spinach, thawed and drained
- vegan parmesean cheese
Directions:
This is my friends' favorite food. They all beg
me for it when they come over. :-) Preheat the
oven to 375- Open and drain the artichoke
hearts. Then cut them up into little pieces
(However small you want) and put into a baking
dish (I use a glass pie dish, which is the
perfect size) Then add approximately 4
tablespoons Nayonaise and 2 tablespoons vegan
cream cheese, and stir together. You can add
more or less to taste, but the artichokes should
be coated so they don't dry out when you bake
them. If you want, you can also add chopped
spinach at this point, just make sure if it was
frozen that you drain it really well first.
Also, you can add a little bit of vegan parmesean
cheese. Once everything is mixed together, stick
it in the oven for 15-30 minutes until
everything is hot and gooey. If you want to
leave it in a little longer the top will start
to get a little crispy.
Serve with warm whole wheat pita, or, if you're
hungry and desperate, it's also good on vegan crackers
or tortillas. I'm not vegan, so I usually use
regular cream cheese but I do use nayonnaise and
veggie parmesean, both of which are great in
this recipe. :-)
Serves: varies
Preparation time: 5m + 20m bake
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