compassionategirl Posted June 20, 2006 Share Posted June 20, 2006 Baked Artichoke Dip 1 15 ounce can artichoke hearts (packed in water), rinsed & drained. (I give each one a good squeeze with my hands to get out as much moisture as possible.) 4 ounces Tofutti Better Than Cream Cheese ½ cup Tofutti Better Than Sour Cream ½ cup vegan parmesan – I use Soyco Vegan Parmesan Sprinkles in the little shaker bottle with a purple label. ½ cup Vegenaise 1 – 2 tablespoons lemon juice 1 green onion & top, thinly sliced 2 teaspoons minced garlic 2-3 drops red pepper sauce Salt & cayenne pepper to taste Process the artichoke hearts, cream cheese, sour cream, parmesan cheese, mayo & lemon juice in a food processor until smooth. Stir in the onion, garlic & red pepper sauce. Season to taste w/ salt & cayenne pepper. Spoon dip into a small casserole or baking dish. Bake, uncovered at 350° until hot & lightly browned on top, approx 20-25 minutes. Serve warm w/ assorted veggies, bread sticks or crackers. _______________ I have made this numerous times because I am damn addicted to how good it is. I also add a cup of spinach to this recipe and make it a "baked spinach and artichoke dip" -- as good as any restaurant's!! Link to comment Share on other sites More sharing options...
CrispyQ Posted June 20, 2006 Share Posted June 20, 2006 I'm glad you like it. I got it from an online friend at another board & was thrilled to have my fave dip in vegan form! Link to comment Share on other sites More sharing options...
texanyogi Posted June 21, 2006 Share Posted June 21, 2006 O that sounds DIVINE Link to comment Share on other sites More sharing options...
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