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.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; protein 2.2g 4% DV; carbohydrates 8.7g 3% DV; fat 18.8g 29% DV; cholesterolmg; sodium 358.2mg 14% DV. Full Nutrition