Friday, September 18, 2015

Vegan Artichoke Veggie Dip

I made this years ago, six years ago actually, when I was eating a vegan diet. It's easy to make, fast, delicious, and full of nutrients! What's not to love? Now that it's football season it's good to have a few dip recipes on hand. This is great alternative for those of us who love spinach and artichoke dip, but have no self control. 


Vegan Artichoke Veggie Dip
      adapted from Brian Igarta, Everyday Dish TV
      makes 2.5 cups, about 7.5 servings
  • 1/4 cup olive oil + 1 tsp
  • 1/2 cup diced white onion
  • 1 diced bell pepper, about 1/2 cup
  • 4 ounce can diced green chiles
  • 2 cloves garlic, minced
  • 14 ounce can artichoke hearts in water, drained and chopped
  • 1/2 cup cashews, either raw or roasted/lightly salted
  • 1/2 cup hot water
  • 1 Tbsp lime juice, or lemon juice
  • 1 tsp soy sauce (use tamari to make this recipe gluten free)
  • 1/2 tsp salt, or more to taste
  • black pepper, to taste

In a skillet over medium heat add the teaspoon of olive oil, onion, bell pepper, and garlic and saute until the onions are translucent. Add in the chopped artichoke hearts and cook a couple more minutes. Turn the heat down to low, and proceed with the cashew cream. In a blender add the cashews, hot water, soy sauce, lime juice, and salt then blend to combine until creamy. Turn the blender speed down to low and drizzle in the olive oil. Then give it a final blend on high. Add the cashew cream to the skillet, and turn the heat back up to medium. Cook for a couple of minutes or until thickened. Taste for salt and pepper and adjust to taste. You can serve it as is, or spoon it into a broiler safe dish. Broil under low heat for about four minutes, or until the top is bubbling and lightly golden. This can be served with chips, bread, or even celery sticks. Enjoy!



Per serving: 146 calories, 7 grams of carbs, 12 grams of fat, 3 grams of protein.

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