BCL - Kubo's Vegan Artichoke Dip Tasty Recipes

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Kubo's Vegan Artichoke Dip

"I delivered a twist or to a recipe from my co-worker, Kubo. My niece is vegan so I like to locate dishes that she can devour too. This also can be served with tortilla chips."

Ingredients :

1 complete artichoke coronary heart, trimmed
1 tablespoon olive oil
half of cup chopped onion
1 clove garlic, chopped
1 cup vegan mayonnaise (inclusive of Follow Your Heart® Veganaise®)
1 cup shredded mozzarella-style vegan cheese (which include Daiya®)
1 pinch salt
1 pinch lemon pepper seasoning, or to taste (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H5M

Bring a pot of gently salted water to a boil; upload artichoke coronary heart. Cover pot and cook artichoke until gentle and leaves pull off without difficulty with a fork, approximately 45 minutes. Run artichoke below bloodless water and take away and refrigerate all 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 until onion is translucent, 5 to 10 mins.
Blend artichoke heart, onion combination, vegan mayonnaise, mozzarella-fashion vegan cheese, salt, and lemon pepper in a blender till nearly smooth. Transfer dip to a bowl and refrigerate for flavors to blend, approximately 1 hour. Serve dip with artichoke leaves.

Notes :

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