Before I tempt you with tales of awesome artichoke dip, I have some exciting news!
Remember Healthy Vegan Fridays? It was hosted by the lovely Carrie, Gabby & Katherine. I will admit that I was bummed when they decided to bring the bloghop to a close. But fret no more as it’s going to start back up again! Yay! There are a few bloggers who have decided to co-host and continue on with the Friday recipe tradition (including yours truly). Starting next Friday, you’ll once again be able to link up your favourite healthy vegan recipes.
I will be hosting every Friday along with 3 other lovely bloginstas that I would love to introduce you to:
Suzanne of Hello Veggy, is a twenty-something blogger, tea aficionado, and an aspiring yoga teacher. She focuses on deceptively delicious, simple, and healthy vegan dishes, thriving on a plants-based diet, and living life to the fullest! She also has an unhealthy obsession with mason jars.
Anna of Herbivore Triathlete, is a multisport endurance athlete who follows a plant based diet. She competes in both trail and road races from 5K to half marathon distances. Anne is passionate about all things fitness but get most excited about triathlons, spinning, and running.
And Chasity of My Healthy Chef, lives in Texas with her husband and cat, Sassy. She loves cooking delicious vegan meals and especially loves to share them with others, whether it be tangibly or in the form of recipes and photos.
I’m very excited and am looking forward to seeing your recipes =)
Now – on to the dip!!
The first time I tried artichoke dip, I thought I had died and gone to heaven. It was SO DAMN GOOD! And then I found out it was made with silken tofu. This did not dampen my enjoyment of the dip, but it meant I would probably not be making it at home as I try not to have much soy. And I’ve never been really into making much with silken tofu anyway (I tend to avoid making desserts with it).
I didn’t really give the dip much thought after that. And then my friend Di made some for thanksgiving and I fell in love with it. And it was soy free! You’ll never guess what gives it the rich, creamy texture. Well… maybe you will. Cashews! Oh yes, our fun little nutty buddy lends the perfect texture for this snack.
Full disclosure – this is Di’s recipe. This is not my creative project, however she has given permission for me to share this awesomeness with all of you =)
1 3/4 cups of cashews soaked for at least 4 hours (preferably 8)
1 jar of artichoke hearts
the juice of a lemon
3 tbsp of olive oil
1/2 – 3/4 cup of water
salt & pepper to taste
Preheat the oven to 350.Drain & rinse your cashews. Throw them in your high powered blender or food processor with the lemon juice, olive oil and then just barely cover everything with water. Blend or process until smooth, stopping occasionally to scrape the sides of your blender or processor bowl (be patient! make sure you get it extra creamy – it is worth the extra few minutes). Now if you are using a food processor, drain the artichoke hearts (reserve a bit of the oil to put in) and pulse a few times. If you’re using a blender, put in about half of the jar of drained artichoke hearts and blend just a few seconds. Then manually chop the other half of the jar and stir it in. Place all of this into a casserole dish and throw it in the oven for about 45 minutes.
Here it is before putting it in the oven:
I find my artichoke hearts at whole foods:
Here it is after taking it out of the oven and putting it in a pretty bowl:
This would probably be great with fresh chopped veggies… but we had chips n’ dip and it was glorious ;p