Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by my moms recipe with vegan ingredients. Sabrina
Artichoke DipIngredients (use vegan versions): 10 ounces of cooked artichoke hearts
1 cup vegan parmesan substitute
1/2 to 2/3 Nayonaise (a vegan mayonnaise substitute)
Directions:You won't have a food related party without this artichoke dip ever again.
I included this recipe under events because 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.
In a cuisinart, blend the artichokes, 1 cup of vegan parmesan and 1/2 to 2/3 cup Nayonaise. Transfer mixture into a baking crock and bake at 350 degrees for about 45 minutes. It is done when the top rises above its previous level and browns. 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 oven for about 25 minutes, or until completely dry, but not brown.)
Artichokes are a liver elixir, says Jeannie Rose in Herbs and Things. If you can steam your own, be my guest. I buy frozen or canned because I can never get the hearts out of a choke without poking my fingers with those pin like growths at the base.
Serves: several
Preparation time: 1 hour
this is also great with tortilla chips
Archived comment by: tracy
I made this dip with a third of the recommended amount of parmesan cheese substitute (vegetopping by soymage and it tasted a lot better.
Archived comment by: kim
Ohhhh, man! If I'd known how easy it is to make this stuff -- and much cheaper than getting it in a restaurant or deli! (And vegan, too.) Now I know what to bring to my next potluck. I made this with one 14 oz. (8.5 oz. drained) can artichoke hearts and a half cup of Vegenaise as the base recipe, then stirred in chopped green onion (just the green part, from three onions) and chopped roasted red pepper (about 1 peppers worth, as near as I could tell; maybe 1/2 cup?). No soy parmesan; none was needed! Its the chokes that make the dip! I want to play around with this a bit -- maybe add garlic, and some black pepper, and a bit of spinach and parsley.
Archived comment by: secular Pagan
I tried this recipe and it is good, but I can never leave well enough alone. I substituded vegan cream cheese for the nayo and added some fresh chopped spinach for flavor and color. It is awesome this way!!
Archived comment by: drewski1959
also try adding a small can of chopped green chiles yummm
Archived comment by: jenntle
Everyone loved it. My cheese and meat loving friends loved it too. NO leftovers - Thanks! I did use three steamed artichoke hearts, and used the leaves as my chips.
Archived comment by: treehgr
Yum! I used 1/2 the parmesan and added 1/2 cup spinach, 1 clove garlic, and 1/2 cup onion-sauteed. It was the hit of the party!
Archived comment by: creaturenutt
I used 1/2 the parmesian and it was alright, but a hit with everyone else. the above spinach suggestion sounds DOPE tho omggg yum,.
Archived comment by: meintoe
