Prep 15 mins
Cook 15 mins
This is a recipe I played around with based on a video I watched on YouTube called: The Everyday Dish. Most hot, oven-baked dips, commonly served as appetizers at parties are made with egg, cheese or dairy. This came out better than I ever hoped!! I actually misread the original recipe and added LESS olive oil than originally called for, and it was still delightfully rich and creamy.
- 1 tablespoon olive oil
- 1⁄2 cup onion, finely chopped
- 3⁄4 cup roasted red pepper, diced
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can artichokes, drained and chopped
- 1⁄2 cup raw cashews
- 1⁄2 cup hot water
- 2 tablespoons lemon juice
- 1 teaspoon Braggs liquid aminos
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon dried Italian seasoning (optional)
- 1 teaspoon salt (to taste)
- black pepper, to taste
- On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
- When onions have become transparent add in the artichokes and roasted red peppers and sauté for a few more minutes.
- In a blender, combine cashews and water and blend until smooth 2-3 minutes.
- Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
- Add the blended mixture to the skillet, and fold to combine.
- Cook until artichoke mixture is heated through and somewhat thickened.
- Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
- Served with sliced and toasted bread of your choice.