Guest guest Posted September 7, 2007 Report Share Posted September 7, 2007 HOT ARTICHOKE DIP Yield: 16 servings - 2 tablespoons each INGREDIENTS: - 2 (15 ounce) cans artichoke hearts, drained, reserve 2 tablespoons liquid - 2 tablespoons lemon juice - 1/3 cup Vegenaise - 2 tablespoons olive oil - 1/4 cup vegan " Parmesan cheese " - 1 cup fine dry bread crumbs - 1 teaspoon hot pepper sauce - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon dried thyme - Salt and pepper to taste DIRECTIONS: Preheat oven to 350 degrees F. In a food processor or blender, blend together the artichoke hearts, lemon juice, Vegenaise, olive oil, and vegan " Parmesan cheese " . Blend for 1 minute until smooth. By hand fold in the remaining ingredients. Pour into a small non-stick casserole dish (or use a conventional casserole dish greased with lecithin, olive oil, etc...). Bake for 20-25 minutes until puffed and browned. Serve with crackers or French bread. Quote Link to comment Share on other sites More sharing options...
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