Guest guest Posted December 30, 2003 Report Share Posted December 30, 2003 Hello, I have been craving spinach artichoke dip for some time now... But since becoming what I call " almost vegan " , following the diet pretty strictly, I have stayed away from it because it's always made with cheese. I wonder if anyone here has a suggestion for a vegan version? I'm not opposed to soy cheeses and such. Thanks! Kim ----Original Message Follows---- Pat <kitpath <eat-lf,<Veg-Recipes > xpost hot artichoke heart spread Tue, 30 Dec 2003 07:56:08 -0800 it won't take 15 minutes! * Exported from MasterCook * Hot Artichoke Heart Spread Recipe By :A Lively Tree Trimming Appetizer Party Serving Size : 8 Preparation Time :0:00 Categories : Appetizers {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 ounces marinated artichoke hearts 1/4 cup grated romano cheese 1/4 cup plain low-fat yogurt 1/2 teaspoon hot pepper sauce 2 whole-wheat pita breads -- quartered MAKES ABOUT 1 CUPS; SERVES 8. I like any recipe with artichoke hearts. They have a meaty filling quality to them that is especially nice for vegetarians. I remember the first time I ate this spread. I was out to dinner with my father and it was served with pita bread wedges as an hors d'oeuvre. VARIATION: You can add some diced roasted sweet red peppers to this dish and serve it on French bread. 1. Preheat the oven to 375F. Drain and chop the artichoke hearts. Add the Romano cheese, yogurt and hot pepper sauce. 2. Put 2 tablespoons of spread on each pita bread wedge. Place on a baking sheet and bake for 15 minutes or until the cheese starts to melt. Serve hot. Source: " 'Tis the Season: A Vegetarian Christmas Cookbook " Copyright: " Nanette Blanchard 1995 (Simon & Schuster) ISBN 0684811553 " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 2g Fat (26.9% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 191mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 _______________ Take advantage of our limited-time introductory offer for dial-up Internet access. http://join.msn.com/?page=dept/dialup Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2004 Report Share Posted January 1, 2004 At 10:59 AM 12/30/2003 -0800, Kim Gilbert wrote: >I have been craving spinach artichoke dip for some time now... But since >becoming what I call " almost vegan " , following the diet pretty strictly, I >have stayed away from it because it's always made with cheese. I wonder if >anyone here has a suggestion for a vegan version? I'm not opposed to soy >cheeses and such. This might do it. You could probably substitute frozen artichoke hearts if preferred, but in that case, you'd probably want to increase the amounts of lemon juice and dill. * Exported from MasterCook * Artichoke Dip Recipe By :Chef Deborah Serving Size : 8 Preparation Time :0:10 Categories : Appetizer Dips & Spreads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces soy cream cheeze 12 ounces silken tofu 1 6 oz jar marinated artichoke hearts -- drained 1/2 teaspoon lemon juice 1/4 teaspoon dried dill 1/4 cup soy parmesan -- or nutritional yeast 1/2 teaspoon miso -- (optional) OPTIONAL: 1 cup cooked spinach -- chopped In blender, puree cream cheeze or Tofu until smooth. Add remaining ingredients, and blend well. Mixture should be fairly smooth, with small bits of artichoke. Put into a small, greased loaf pan. Bake at 350 F for about 10 - 15 minutes, or until bubbly. Serve with assorted breads and crackers. VARIATION: Add 1 cup steamed, chopped spinach. Blend with rest of ingredients. Continue with recipe. Source: " Vegsource.com - July 23, 2002 " S(Formatted by): " N. Braswell, Sep-11-2002 " Yield: " 1 quart " T(Cooking Time): " 0:15 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 3g Fat (39.4% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 2130706543 5290 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2006 Report Share Posted September 26, 2006 Artichoke Dip 1 cup Veganaise 4 garlic cloves, minced 11/4 tablespoons fresh basil, chopped 1/3 cup sliced green onions 1 tablespoon apple vinegar (or lemon juice) 1 medium lemon, cut in quarters 1/4 teaspoon horseradish Salt, to taste In a medium bowl combine mayonnaise, garlic, basil, sliced green onions and apple vinegar. Squeeze in lemon juice and add horseradish, and salt. Mix ingredients well. Season to taste. Garnish artichoke dip with basil and sprinkle with paprika. Place grilled artichokes and dip on a decorative platter and serve. Quote Link to comment Share on other sites More sharing options...
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