Creamy Baked Artichoke Dip
This dip is quick & easy. It's great for potlucks & last minute parties. I like this dip on the spicy side, so adjust the seasonings to your taste. Serve this dip with your favorite crackers or toasted bread.
1 container non-hydrogenated Tofutti Better Than Cream Cheese
1 cup Veganaise or other vegan mayo
24 oz. marinated artichoke hearts, drained and roughly chopped
2 garlic cloves, minced
1/4 cup nutritional yeast + more for topping
1 tbsp lemon juice
Spices
Adjust to your taste.
2 tbsp chili powder
1 tbsp oregano
1 tbsp thyme
2 tsp fresh ground black pepper
1 tsp cumin seed
1 tsp cayenne pepper
1/2 tsp sea salt
9 x 12 baking pan
Preheat the oven to 350º F. Mix all ingredients together in a large bowl. When combined, do a taste test and adjust your spices. Evenly spread dip in a 9 x 12 baking pan and sprinkle the top with nutritional yeast and thyme. Bake for 25 - 30 minutes or until the top begins to turn golden brown and look crispy around the edges. Let cool for 10 minutes before serving.
x-posted to Dial V for Vegan
1 container non-hydrogenated Tofutti Better Than Cream Cheese
1 cup Veganaise or other vegan mayo
24 oz. marinated artichoke hearts, drained and roughly chopped
2 garlic cloves, minced
1/4 cup nutritional yeast + more for topping
1 tbsp lemon juice
Spices
Adjust to your taste.
2 tbsp chili powder
1 tbsp oregano
1 tbsp thyme
2 tsp fresh ground black pepper
1 tsp cumin seed
1 tsp cayenne pepper
1/2 tsp sea salt
9 x 12 baking pan
Preheat the oven to 350º F. Mix all ingredients together in a large bowl. When combined, do a taste test and adjust your spices. Evenly spread dip in a 9 x 12 baking pan and sprinkle the top with nutritional yeast and thyme. Bake for 25 - 30 minutes or until the top begins to turn golden brown and look crispy around the edges. Let cool for 10 minutes before serving.
x-posted to Dial V for Vegan