Hot Artichoke and Roasted Red Pepper Dip - Vegan |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a recipe I played around with based on a video I watched on YouTube called: The Everyday Dish. Most hot, oven-baked dips, commonly served as appetizers at parties are made with egg, cheese or dairy. This came out better than I ever hoped!! I actually misread the original recipe and added LESS olive oil than originally called for, and it was still delightfully rich and creamy. Ingredients:
1 tablespoon olive oil |
1/2 cup onion, finely chopped |
3/4 cup roasted red pepper, diced |
2 garlic cloves, minced |
1 (14 1/2 ounce) can artichokes, drained and chopped |
1/2 cup raw cashews |
1/2 cup hot water |
2 tablespoons lemon juice |
1 teaspoon braggs liquid aminos |
1 tablespoon nutritional yeast flakes |
1 teaspoon dried italian seasoning (optional) |
1 teaspoon salt (to taste) |
black pepper, to taste |
Directions:
1. On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
2. When onions have become transparent add in the artichokes and roasted red peppers and sauté for a few more minutes.
3. In a blender, combine cashews and water and blend until smooth 2-3 minutes.
4. Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
5. Add the blended mixture to the skillet, and fold to combine.
6. Cook until artichoke mixture is heated through and somewhat thickened.
7. Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
8. Served with sliced and toasted bread of your choice.
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