Ok… is there a person out there who doesn’t like artichoke dip?? I mean really, what’s not to love, right? It’s gooey. It’s warm. It’s kinda spicy, and, it’s an utter explosion of tastes in your mouth!
Pile that on top of an olive oil-slathered hunk of crusty bread and, well… that is pure heaven, people!!
I have taken it upon myself to come up with a kick-ass version of vegan artichoke dip because, honestly, I’ve yet to find one. I tested it out the other night with some friends and was jazzed to hear it get some pretty rave reviews. So, without further adieu, here’s the recipe. Enjoy! Oh yeah, and don’t forget to tell me what you think of it.
'creamy, HOT, artichoke dip
2 16 oz. cans un-marinated artichokes (be sure to drain them!!!)
¾ cup veganaise
1-cup herb and chive non-dairy cream cheese (best if left out to room temp so it is easy to fold in)
2 cans chopped green chilies
1 small jar pimentos
1 pinch of crushed red pepper
4 gloves garlic, minced
1-handful panko breadcrumbs
1 onion bullion cube, grated
1 garlic bullion cube, grated
Salt and pepper to taste
topping ingredients:½ cup panko breadcrumbs
2 onion bullion cubes, grated
Mix all main dish ingredients together.
No particular order is necessary. Pour into your favorite baking dish. Set to the side.
In a separate dish, mix togethe topping ingredients:
½ cup panko breadcrumbs
2 onion bullion cubes, grated
Sprinkle this mixture on top of the artichoke dip already laid out in your baking dish and bake in an oven at 375 degrees for about ½ hour, or until brown and bubbly!
Serve with sliced baguette, drizzled with olive oil.
Bake baguette at 375 degrees for 6-8 minutes.
mmmm...enjoy my friends!
Oh wow... I'll have to make this for the holiday season this year!
Posted by: David Wolfe Rawfoods | September 14, 2009 at 01:04 PM
Wow, sounds delicious. :)
Posted by: Joey | December 05, 2008 at 08:54 AM