It's about time I finally got a picture of this dip so I could blog about it! My family has been making this delicious stuff ever since I can remember it. Bring it to any occasion or holiday party and you'll see for yourself why it was so hard for me to snap a pic before it was devoured!
2 cans artichoke hearts, drained and rinsed
10 garlic cloves
1 cup nutritional yeast
6 tablespoons plant-based mayo or homemade cashew cream
Salt to taste
Make Ahead Notes:
You can make this a day or two in advance and leave it in the fridge until you're ready to bake it.
Preheat oven to 350°F.
In a food processor add the garlic and pulse until finely minced.
Add in the nutritional yeast and plant based mayo, pulse until incorporated.
Add in the artichokes and pulse sparingly- don't go crazy though! You want to have some pieces of artichoke throughout the dip.
Salt to taste.
Cover and bake for 15 minutes. Remove the cover and continue to bake for another 5. Broil for 1 minute to get some nice golden coloring on the top.
Serve alongside your favorite veggies or crackers.
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