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Artichoke Dip

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Ingredients (use vegan versions):


  • 2 cans artichoke hearts (10-12 count) chopped into fairly small bits
  • 1 block Mori-nu extra firm tofu (still can’t get the lower-fat version here)
  • juice of one lemon
  • 2 teaspoon (or more) garlic powder
  • 1 teaspoon parsley
  • 1 teaspoon sage powder
  • 1 tablespoon rice vinegar
  • 2 tablespoon nutritional yeast

Directions:

My fat-consuming friends make a version of this with parmesan and cream cheese
and mayonnaise. I like to think my version tastes better.


put all ingredients except for artichoke hearts into the blender. Add enough
artichoke water to enable you to blend, and blend until you have a creamy
paste. Mix in the artichoke hearts, and spread in about a 1″ layer in some
kind of baking container. Sprinkle extra nutritional yeast over the top,
and bake at 250 for about an hour. It will dry out somewhat, and cracks will
appear in the top. Don’t let it dry out too much. Spread it on rounds of
dense vegan bread. It’s very good. IMEO. 4 people can snarf up this much in no
time, so consider multiplying the recipe if you’re using it for company.

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