BCL - Kubo's Vegan Artichoke Dip Tasty Recipes
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| Kubo's Vegan Artichoke Dip |
"I delivered 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 consume too. This also can be served with tortilla chips."
Ingredients :
- 1 entire artichoke heart, trimmed
- 1 tablespoon olive oil
- half cup chopped onion
- 1 clove garlic, chopped
- 1 cup vegan mayonnaise (along with Follow Your Heart® Veganaise®)
- 1 cup shredded mozzarella-style vegan cheese (inclusive of Daiya®)
- 1 pinch salt
- 1 pinch lemon pepper seasoning, or to flavor (non-obligatory)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H5M |
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- Bring a pot of lightly salted water to a boil; upload artichoke coronary heart. Cover pot and cook dinner artichoke till tender and leaves pull off without difficulty with a fork, about 45 mins. Run artichoke below bloodless water and get rid of and refrigerate all of the leaves. Scoop and discard the furry part of artichoke heart.
- Heat olive oil in small saucepan over medium warmness; prepare dinner and stir onion and garlic till onion is translucent, five to 10 mins.
- Blend artichoke heart, onion aggregate, vegan mayonnaise, mozzarella-style vegan cheese, salt, and lemon pepper in a blender until almost easy. Transfer dip to a bowl and refrigerate for flavors to blend, about 1 hour. Serve dip with artichoke leaves.
Notes :
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