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Artichoke Dip PDF Print E-mail

by Janice Malin
June 2014

Vegan & Gluten-free!

12 oz. frozen artichokes, thawed
1-2 cloves finely chopped garlic
1Tbps. finely chopped onion
1/4 cup olive oil
1 Tbps. finely ground cashews
1 tsp. nutritional yeast
1/2-1 tsp champagne vinegar
salt and pepper to taste

Finely chop thawed artchokes. Continue to chop with the garlic and onion until the mixture is uniform. Place in a bowl and add the olive oil. You can do this gradually to taste, and add more if desired. Mix in cashew meal, nutritional yeast, vinegar (or lemon juice if preferred), and salt and pepper to taste. Mix well adjusting to your preferences; more cashew meal will make it thicker, herbs such as parsley or oregano will change the flavor. Makes approximately 2 cups of dip. Serve with chips or crackers or as a spread for a sandwich.