5 Ways to use our Hot Artichoke Dip!

Our warm and delicious Hot Artichoke Dip is a wonderful addition for any occasion- creamy and tangy with a bit of a spicy bite at the end. Serve it on crostini or in a bread bowl or use it in our tarts, mushroom caps or pizza! Scroll down for 5 easy vegan appetizer ideas using our ever so popular dip!

Hot Artichoke Dip

This warm, creamy dip is the perfect addition to your Holiday appetizer repertoire. With just three simple steps and 9 ingredients, it comes together quickly and can be prepared days in advance.

Ingredients:

• 3 Tbsp extra virgin olive oil

• 1/2 cup finely chopped onion

• 1/2 cup red bell pepper, finely diced

• 2 oz. chopped pickled jalapeños OR 1/2 tsp. of crushed dried red chillies

• 1 can water packed artichokes, drained and chopped

• 1 pkg. frozen spinach

• 1 pkg. Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese

• 2 Tbsp. lemon juice

• Salt and pepper to taste

Instructions:

1. On medium high heat, sauté onions, pickled jalapeños (or crushed red chillies) and red bell pepper in a Tbsp of olive oil.

2. When onions have become transparent (about 5 minutes) add in the artichokes, and sauté for a few more minutes. Add spinach and break up until blended.

3. Lower the heat to medium and add the Zengarry Garlic and Fine Herbs cashew cheese, the rest of the olive oil and lemon juice to the skillet and stir to combine. Cook until artichoke mixture is heated through ad somewhat thickened.

Artichoke Stuffed Mushroom Caps

This tasty appetizer is actually mushroom caps stuffed with our tasty Artichoke Dip! Make the dip ahead of time and have more time to spend enjoying the company of your guests.

Ingredients:

• Artichoke Dip (see recipe above)

• 1 lb. mushrooms

Instructions:

1. Preheat oven to 350 degrees F. Cover baking sheet with foil.

2. Make Artichoke Dip and stuff your mushroom caps generously with the mixture.

3. Bake caps for 20 minutes.

Artichoke Tarts

Lynda’s Tip: Make your dip the day before and thaw your tarts overnight and you'll have the recipe completed in 20 minutes.

Ingredients:

• 15 vegan tartlets frozen (or make your own crusts)

• 1 recipe of Artichoke Dip (see recipe above; skip the last step of putting it in the oven)

• Toppings of your choice (we use olives, cherry tomatoes, a pinch of paprika and chopped chives)

Instructions:

1. Preheat oven to 350 degrees F. Pierce the bottom of each crust with a fork and pre-bake your tarts for 8-10 minutes. Remove from the oven.

2. Fill each pie shell with a heaping Tbsp. of Artichoke Dip (see above for recipe). Garnish at will.

3. Put back in the oven and cook for another 10 minutes. I finish the cooking process with one or two minutes under the broiler to brown a little.

4. Let cool for 5 minutes and serve warm.

Spinach and Artichoke Pizza

This crispy, colourful pizza will add pizzaz to your Holiday party!

Ingredients:

• 3 Tbsp. olive oil

• 1⁄2 c. onions, finely chopped

• 1⁄2 c. chili peppers, finely chopped

• 2 pickled jalapenos, chopped or 1⁄2 tsp. red pepper flakes

• 1 can artichokes, rinsed and cut2

• 1 packet of frozen spinach, drained

• 1⁄2 pkg. Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese

• 1 fresh tomato, sliced

• 2 Tbsp. lemon juice

• 1 vegan pizza dough, pre-cooked

• Salt and pepper, to taste

Instructions:

1. Over medium heat, sauté onions, pickled jalapeños (or chili flakes) in 1 Tbsp. olive oil. When the onions are translucent (about 5 minutes), add the artichokes and continue cooking for a few more minutes.

2. Reduce heat, then add Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese, the rest of the olive oil, the lemon juice and the spinach. Continue cooking until a homogeneous mixture is obtained.

3. Spread the mixture on pizza dough. Sprinkle with paprika and bake at 400 degrees F for 8-10 minutes, or until crust is golden brown.

Artichoke Dip Bread Bowl

Your Holiday guests will be asking for your recipe when they dip into this zesty and colourful fun vegan appetizer!

Ingredients:

• 1 bread bowl

• Artichoke Dip (see recipe above)

Instructions:

1. Make Artichoke Dip using the recipe at the top of the page.

2. Stuff Artichoke Dip into the hollowed-out bread bowl.

3. Cut hollowed out bread portion into cubes for dipping and arrange on a serving plate.

4. Enjoy!