Kubo's Vegan Artichoke Dip

0
ADRIENNE0914 0

"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."

Ingredients

2 h 5 m {{adjustedServings}} servings 215 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

0
  1. 0 Ratings

  2.  
  3.  
  4.  
  5.  
  6.