10 ounces cooked artichoke hearts
1 cup vegan parmesan
1/2 to 2/3 vegan mayonnaise (I use Nayonaise)
1. In blender, blend all ingredients.
2. Transfer mixture into a baking crock and bake at 350 degrees F for about 45 minutes. It is done when the top rises above its previous level and browns.
3. 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 degree oven for about 25 minutes, or until completely dry, but not brown.
Source of recipe: 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.