Artichoke Party Dip
Source of Recipe
T-FAL magazine
List of Ingredients
1 can (13.5 oz. or 382 g) water-packed artichoke hearts
-1 lb. (453 g) extra firm tofu or Chinese firm tofu
-2 large garlic cloves, peeled
-1/2 + 1/8 t. ground coriander
-1/2 + 1/8 t. dried dill weed
-1 1/4 + 1/8 t. salt
-1/2 t. onion powder
-1/4 t. ground black pepper
-1/2 t. evaporated cane juice
-1 T. Red Star nutritional yeast
-2 T. Soymage vegan parmesan
-1 T. lemon juice
-1 T. + 1/4 t. rice vinegar
-1/2 C. (118 ml) soy mayonnaise
-2 green onions, finely chopped
-1 can (4.6 oz. or 128 g) water chestnuts, drained and diced
-1/2 C. (118 ml) raw pistachios, coarsely ground
-Paprika
Recipe
Preheat oven to 350 F (Gas Mark 4). Drain artichoke hearts, reserving liquid. Measure 1/4 C. (59 ml) artichoke liquid and set aside. Chop artichoke hearts into 1/2-inch (1 cm) pieces and set aside.
Into food processor put tofu, garlic, coriander, dill weed, salt, onion powder, pepper, evaporated cane juice, nutritional yeast, vegan parmesan, lemon juice, rice vinegar, and soy mayonnaise.
Add reserved artichoke liquid and process until smooth and creamy. Transfer to a 2-quart (2 liter) baking dish and stir in artichoke hearts, green onions, and water chestnuts, mixing well.
Stir in pistachios, reserving 2 T. to sprinkle over the top.
Sprinkle with a dash or two of paprika. Bake at 350 F (Gas Mark 4) for 30 minutes. Serve hot. Serves 6 to 8 as a party dip or 4 to 5 as a lunch or dinner fondue.
Serving suggestion: Prepare a platter of raw vegetables and a basket of assorted whole grain breads. Then simply enjoy the dipping experience.
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