Artichoke Delight Dip

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* Exported from MasterCook *

 

Artichoke Delight Dip

 

Recipe By :Dreena Burton

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup soft tofu -- packed

1/4 cup Nayonnaise (or other creamy, not too yangy

vegan mayonnaise)

2 garlic cloves -- (2 to 3 small to medium) roughly

chopped

1 tablespoon fresh lemon juice

2 teaspoons rice vinegar

1/8 teaspoon sea salt

fresh ground black pepper -- to taste

1 can artichoke hearts -- rinsed well and drained (roughly 1

cup, coarsely chopped)

1/2 cup fresh spinach -- roughly chopped, packed (see sidebar)

3 tablespoons fresh parsley -- chopped (3 to 4)

2 1/2 tablespoons soy/rice parmesan

1/2 tablespoon soy/rice parmesan (for topping)

 

Sidebars:

If you don't have fresh spinach on hand, you can make this dip without it - it

will still taste wonderful.

 

Serving suggestions: Serve with " Pita/Tortilla Crisps " (p. 68), warmed crusty

bread, warmed pita bread, and/or fresh veggie nibblers. Make " Artichoke Puffs "

as described on the next page, to be served as an appetizer, or as part of an

entree.

 

Preheat oven to 375F. In a food processor, puree the tofu, Nayonnaise, garlic,

lemon juice, vinegar, sea salt and black pepper until well blended (scraping

down the sides a couple of times). Add the artichoke hearts, spinach, parsley,

and 2 1/2 tbsp soy/rice parmesan, and pulse through until mixture starts to

smooth out but still has some texture. Transfer the mixture to a small baking

dish and sprinkle with the 1/2 tbsp soy/rice parmesan. Bake for 20-25 minutes

(the top should be golden in spots). Remove, let cool slightly, and serve. This

dip can be made ahead and refrigerated until ready to bake and serve, but after

refrigeration, the baking time will be a little longer. Makes roughly 2 1/2

cups.

 

For 1/6 of dip (roughly 1/2 cup, not including bread or other accompaniments):

Calories: 68; Total Fat: 3.2 g (Sat. Fat: 0.4 g); Cholesterol: 0 g;

Carbohydrate: 6.1 g; Fiber: 1.6 g; Protein: 4 g.

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

Yield:

" 2 1/2 cups "

 

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Per Serving (excluding unknown items): 64 Calories; trace Fat (3.4% calories

from fat); 4g Protein; 15g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

334mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0