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    You are in: Home / Recipes / Hot Artichoke and Roasted Red Pepper Dip - Vegan Recipe
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    Hot Artichoke and Roasted Red Pepper Dip - Vegan

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Kozmic Blues's Note:

    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.

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    Units: US | Metric


    1. 1
      On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
    2. 2
      When onions have become transparent add in the artichokes and roasted red peppers and sauté for a few more minutes.
    3. 3
      In a blender, combine cashews and water and blend until smooth 2-3 minutes.
    4. 4
      Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
    5. 5
      Add the blended mixture to the skillet, and fold to combine.
    6. 6
      Cook until artichoke mixture is heated through and somewhat thickened.
    7. 7
      Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
    8. 8
      Served with sliced and toasted bread of your choice.

    Ratings & Reviews:


    Nutritional Facts for Hot Artichoke and Roasted Red Pepper Dip - Vegan

    Serving Size: 1 (71 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 67.6
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 347.9 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 2.4 g
    Sugars 0.6 g
    Protein 2.5 g

    The following items or measurements are not included:

    Braggs liquid aminos

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