Ingredients:
18 Ounces Of Canned Drained Reese Quartered Artichoke Hearts
2 Cups Of Morinu Organic Firm Tofu
3 Finely Chopped Fresh Green Onions
1/2 Cup Of Chopped Red Bell Pepper
1/2 Cup Of Westbrae Natural Vegetarian Organic Red Beans
1/3 Cup Of Crushed Raw Unsalted Cashew Nuts
1 Tablespoon Of McCormick California Style Onion Powder
1 Tablespoon Of Wedderspoon Raw Organic Organic Manuka Honey
1/2 Teaspoon Of McCormick California Style Garlic Powder
1 Tablespoons Of Freshly Squeezed Lemon Juice
1 Tablespoon Of Authentic Foods Gluten-Free Potato Flour
1/4 Cup Of La Choy Fancy Sliced Water Chestnuts
1 Teaspoon Of Vegan Worcestershire Sauce
2 Tablespoons Of Bija Extra Virgin Old Grove Greek Olive Oil
1 Cup Of Spring Water
Information:
Serving Size 6
289 Calories Per Serving
6 Grams Of Fat
Cooking Directions:
Vegan artichoke dip is very easy to prepare, on top of being exceptionally healthy. To begin preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large baking dish, and grease it well with the Greek olive oil. Next take out a food processor, and plug it in. Add into the processor the artichoke hearts, firm tofu, green onions, bell pepper, red beans, cashew nuts, onion powder, honey, spring water, garlic powder, lemon juice, potato flour, water chestnuts, and vegan Worcestershire sauce. Pulse the food processor until you have an even and smooth artichoke dip mixture. Next spoon all of the delicious vegan dip into your baking dish, and level it out with the back of a mixing spoon, so you have an even thickness. Next slide the baking dish into your oven for half an hour. Try not to overcook the dish, as you want it moist for dipping. Once you are done, let it cool for roughly ten minutes. Serve this vegan artichoke dip with a box of Vegan Cheddar Crackers. A friend of mine is a vegetarian, and she just loved this recipe.
