When I was in graduate school, we had a lot of parties. I’m a nerdy sort, so these weren’t “trash can punch” kind of parties, but beer and wine and mostly lots of food kind of parties. And they were always potluck, because no one had any money. Certain things became favorites, so people never had to much thing about what to bring — they were requested. This was definitely one of the group favorites, and I’ve held on to the recipe. Goes well with bread, tortilla chips, crackers, even veggies, and the leftovers make a great, if chunky, sandwich spread. Plus, it looks impressive and gourmet but is incredibly easy.
This version replaces the mayo and cheese to give you a really tasty, vegan and allergen-free version that will also please the people you know who can eat everything.
Tiffany’s Artichoke Dip
Preheat oven to 350F.
Grease casserole dish.
- 16 oz. of canned or jarred artichoke hearts, drained and chopped
- 1 small can of chopped green chiles or jalapenos
- 1 cup of Earth Balance Mindful Mayo, original
- 3 Tablespoons of nutritional yeast
- 3 Tablespoons of garbanzo bean flour
Mix all ingredients together in the casserole dish, smooth out evenly. Bake 20-25 minutes, serve warm.