Happy Holidays, everyone!
So, I have to admit that I am not the biggest fan of this time of the year. In fact, a lot of days around Christmas I can be found doing a really good impersonation of the Grinch.
But, if the holidays have one redeeming factor to me, it is the excuse to eat copious amounts of
food carbs, and not have to feel guilty about it. Eh, well, as guilty, at least.
My Christmas meal yesterday was tamed down a bit, since I spent Christmas alone with the Boyfriend, but I did make several of my favorite dishes, including this appetizer.
Is there a better way to ruin your appetite than with a straight-out-of-the-oven artichoke dip, served with a Rosemary and Olive Oil bread (thank you, Whole Foods)? No? I didn’t think so either.
Also? It is so incredibly easy with a prep time of about 5 minutes, which is really handy when you are juggling the rest of your meal!
Just a note: If you are making this as an appetizer for a large group of people, it is really not that big of a recipe. It is basically the amount of the one thing of cream cheese you use (8 oz). If you need to make more, obviously you can double the recipe, but also, you may want to try adding in a bit of Vegenaise, or other vegan mayonnaise, as a filler.
Spicy Vegan Artichoke Dip
1 package of vegan cream cheese, 8 oz
1 jar of artichoke hearts, drained and diced, 6 oz
1 jalapeño, diced (or less, if you don’t like things as spicy). You can also used jarred jalapeños for this-for those I would suggest about a handful, diced.
1/4 cup mozzarella Daiya, or your favorite cheese alternative
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
1 dash of salt
Preheat oven to 350 degrees.
In a bowl, stir together all ingredients until well mixed in the cream cheese. Spread evenly into a small casserole dish. If you like a cheesier dip, sprinkle a bit of additional Daiya on top.
Bake for 10-15 minutes, or until the top of the dip is golden.