I added a twist or two to a recipe from my co-worker, Kubo. My niece is vegan so I like to find dishes that she can eat too. This can also be served with tortilla chips.
Original recipe makes 8 servings
1 whole artichoke heart, trimmed
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, chopped
1 cup vegan mayonnaise (such as Follow Your Heart® Veganaise®)
1 cup shredded mozzarella-style vegan cheese (such as Daiya®)
1 pinch salt
1 pinch lemon pepper seasoning, or to taste
2 hrs 5 mins
- Bring a pot of lightly salted water to a boil; add artichoke heart. Cover pot and cook artichoke until tender and leaves pull off easily with a fork, about 45 minutes. Run artichoke under cold water and remove and refrigerate all the leaves. Scoop and discard the hairy part of artichoke heart.
- Heat olive oil in small saucepan over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
- Blend artichoke heart, onion mixture, vegan mayonnaise, mozzarella-style vegan cheese, salt, and lemon pepper in a blender until almost smooth. Transfer dip to a bowl and refrigerate for flavors to blend, about 1 hour. Serve dip with artichoke leaves.
Calories: 215 kcal
Carbohydrates: 8.7 g
Cholesterol: 0 mg
Fat: 18.8 g
Fiber: 1 g
Protein: 2.2 g
Sodium: 358 mg