Tuesday, December 13, 2011

Hot Artichoke Dip - you've never had it so good

This one is for all you dip lovers out there, especially the ones who have special pot luck shirts that say, "I'm here for the dip."  You know who you are.  If prepared for a small enough group, or in large enough quantities, this dip is sure to spoil your dinner, as any good dip should.  It also makes for a great addition to a brunch table - something for your vegetarian friends at the lox and bagels party, though all the lox eaters will probably still try to hog it all anyway.

This concoction came about because I love artichokes and I love hot dips, but can't get down with eating something comprised mainly of mayonnaise.  This is vegan, naturally low fat, cholesterol free, and has been served to many people who have loved it and never suspected that it's made from tofu.

 12 oz Firm Silken Tofu - drained*
14 oz can artichoke hearts or quarters - drained and rough chopped
2-3 Garlic Cloves - smashed and minced
1 T fresh thyme
1 T whole grain or dijon mustard
1 T apple cider vinegar
1 big fat pinch of red pepper flakes

Optional Additions:
1/3 cup chopped parsley
1/4 cup chopped sun dried tomatoes
2 T rinsed and chopped capers
1/4 cup bread crumbs (I used crumbled up WASA crackers) to sprinkle on top (optional)
OR 1/4 cup gluten free bread crumbs (Mary's crackers work well)

* (this is for convenience as most of you will get the 12 oz boxes they sell at the store.  However, if you have a tub of it as I do, you may want to go for 18 oz, or a box and a half)

  • Preheat the oven to 350 and lightly oil a loaf pan
  • Be sure to drain any excess water off of the tofu
  • Place all ingredients in a medium bowl and mix well - taste and adjust for seasoning
  • Bake until hot and bubbly - you may want to finish it off with a minute or two under the broiler

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