Sunday, July 24, 2011
ARTICHOKE AND SPINACH DIP
I used to order artichoke and spinach dips in restaurants all the time. It is such a great appetizer and crowd pleaser for parties and potlucks!
I went to the Wynn hotel the other day with a few of my girlfriends. We were eating at Terrace Cafe and when I saw that they had an artichoke and spinach dip that was vegan I HAD to order it! For those who do not know this, the Wynn hotel now offers vegan fare in each of it's restaurants. The dip was so good that I decided to figure out a way to make it at home. :)
I think I figured it out pretty good. My boyfriend loved the recipe I came up with so much, he almost ate it all in one meal! This recipe will definitively become a household favorite.
ARTICHOKE AND SPINACH DIP
1 tablespoon olive oil
1/2 onion, chopped small
1 clove garlic, peeled and chopped small
1 (8 ounce) package *vegan cream cheese
1/4 cup **vegan Parmesan cheese
1/3 cup ***vegan mozzarella cheese
1/4 cup ****vegan mayonnaise
1/2 teaspoon dried basil
1/2 teaspoon parsley
1/4 teaspoon cayenne
1/8 teaspoon celery seed
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/3 cup frozen spinach, thawed, drained and chopped
1/4 cup shredded vegan mozzarella cheese
1tablespoon vegan parmesan
1/4 cup breadcrumbs
Pita bread, toasted, or
10 to 15 small corn tortillas, cut into fourths fried in vegetable oil,
or store bought pita or tortilla chips
Preheat oven to 360 F (180 C).
In a pan, cook the onion for 3-4 minutes at medium heat until translucent, add the garlic, cook 1 more minute.
Add the vegan cream cheese, the vegan mozzarella, and the vegan parmesan. Reduce the heat and cook until the cheese mixture is soft and mostly melted.
Remove from the heat and add to the mixture: vegan mayonnaise, basil, parsley, celery seed, salt, pepper and cayenne.
Stir in the artichoke hearts and spinach.
Transfer the mixture to the baking dish.
Sprinkle with the vegan mozzarella cheese, vegan parmesan and breadcrumbs topping.
Bake in the preheated oven 25 minutes, until lightly browned and bubbly.
Serve with toasted Pita bread cut into triangles, small corn tortillas, cut into sixths fried in vegetable oil or store bought pita or tortilla chips
* I used Tofutti better than cream cheese It can be found in most grocery store, natural store such as wholefood or http://www.tofutti.com
** I used Galaxy vegan parmesan, galaxy products can also be found at Whole Foods, most natural stores and at http://www.galaxyfoods.com.
***I used daiya vegan mozzarella cheese. Daiya products can also be found at Whole Foods, most natural stores and at http://www.daiyafoods.com.
**** I used Vegenaise from Follow your Heart for vegan mayonaise. It can be found at Whole Foods, most organic section of super markets, most natural stores or at http://www.followyourheart.com.