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Kubo's Vegan Artichoke Dip

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"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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Ingredients

2 h 5 m servings 215 cals
Original recipe yields 8 servings

Directions

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  1. 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.
  2. Heat olive oil in small saucepan over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
  3. 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


Per Serving: 215 calories; 18.8 g fat; 8.7 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 358 mg sodium. Full nutrition

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