Tuesday, May 6, 2014

Vegan Artichoke Dip

Artichoke Dip from the book Clean Eats by Dr Junger. We did not bake it.
Serves: a small crowd or enjoy it over several days
Prep time: 15 minutes
Cooking time: 20 minutes

What you'll need:

1 blender


4-5 artichoke hearts (about 1 can), quartered

¼ cup fresh parsley leaves

juice of 1 lemon

2 tablespoons nutritional yeast

a few pinches of sea salt

For the Mayo:

1 cup raw cashews

juice of 1 lemon

1 teaspoon sea salt

½ – ¾  cup water

Step 1

In a blender, purée all the ingredients for the mayo until the mixture is smooth and creamy. Transfer mayo to a bowl.

Step 2

Roughly chop the artichokes and parsley, then stir into the mayo along with the lemon, nutritional yeast and additional sea salt. Once mixed well, place in a bowl and serve with torpitas or crackers, etc. It also goes well with the parsnip hummus for a whole dipping medley! If you want, you can also warm this in a preheated 350°F oven for 10-15 minutes and serve hot.

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