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Artichoke Dip

What you need: 

2 cans of artichoke hearts
Nayonaise
soy cream cheese
whole wheat pita bread
optional: frozen chopped spinach, thawed and drained
vegan parmesean cheese

What you do: 

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 (Howe'ver 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, its 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. :-)

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SO HOW'D IT GO?

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