Last week, I was at a party where Artichoke Dip was served. Is there anything better than Artichoke Dip? I mean, seriously. At Brookside, we can devour it pretty much as soon as it comes out of the oven.
Now the thing about traditional Artichoke Dip is that it isn’t healthy. At all. So, I decided not to have any at the party, much to the chagrin of my tastebuds.
Well, lo and behold, as I was going through a binder full of recipes, I came across a Vegan version of Artichoke Dip. Now, before you say “gross” and stop reading, please trust me when I say that this is absolutely DELISH and, of course, easy breezy (Silver Lining)!
When the HOTY dug in, I “forgot” to mention that it was Vegan. Guess what? He loved it!
Artichoke Dip – Vegan Style
- 1 can artichoke hearts (14 oz), drained and rinsed
- 1-2 cloves garlic, peeled and crushed
- 1 tablespoon lemon juice
- 1/4 cup Vegenaise (I use the lowfat version)
- 1/4 cup Tofutti non-cream cheese
- 2 tablespoons bread crumbs. You can use any kind of bread; however, I prefer gluten free, so I made my own. To make homemade breadcrumbs, simply put 1 piece of bread in the food processor. That’s it. Easy peasy.
- Combine garlic, lemon juice, vegenaise, non-cream cheese and pinch of salt in food processor and process until smooth.
- Add artichoke hearts and pulse a few more times.
- Pour mixture into a small casserole dish.
- Sprinkle bread crumbs on top.
- Bake at 375 for 20 to 25 minutes.