Chef Joeys Vegan Artichoke Heart Dip Recipes
ARTICHOKE HEART DIP
Make and share this Artichoke Heart Dip recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Cut artichoke hearts into small pieces.
- Mix all ingredients together except paprika.
- Put into baking dish and sprinkle paprika on top for color.
- Bake at 350 degrees f for 20 minutes or until bubbly.
- Serve with crackers or baguette thins.
Nutrition Facts : Calories 431, Fat 28.6, SaturatedFat 17.3, Cholesterol 88, Sodium 1529, Carbohydrate 4.1, Sugar 0.9, Protein 38.5
ARTICHOKE AND PALM HEART DIP
Really delicious!! We love the combination of artichokes and palm hearts, and hope you do too. This dip is lovely served either warm or cold with assorted raw veggies, crackers and a sliced baguette.
Provided by BecR2400
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, beat together the cream cheese and the mayonnaise until fluffy.
- Stir in the Parmesan cheese, garlic, parsley, and paprika, blending well.
- Coarsely chop the artichokes and palm hearts, and stir in by hand until well combined.
- Spoon into a casserole or fluted quiche dish and bake 25-30 minutes, until bubbly and light golden brown.
- Serve with assorted raw veggies, crackers and baguette slices. Enjoy!
Nutrition Facts : Calories 405.6, Fat 33.6, SaturatedFat 16.1, Cholesterol 81, Sodium 943.6, Carbohydrate 17, Fiber 3.9, Sugar 2.6, Protein 12.4
CHEF JOEY'S BLACK BEAN DIP
After enjoying a weekend at the Indian Pueblo Cultural Center here in Albuquerque I decided to make a batch of Indian Fry Bread. I needed something tasty to put on it and came up with this recipe. You can put just about any spread or toppings on this bread.
Provided by Chef Joey Z.
Categories Spreads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Open the can of beans, drain off the liquid and discard. Place the beans into a medium size bowl. Mash the beans slightly with a fork.
- Add the herbs and mash again.
- Add the lime juice. Give it a gentle stir to get the lime juice incorporated throughout the bean mixture.
- Add the salt and pepper and taste your dip.
- If you want more seasoning add more!
- Cover with plastic wrap or store in a covered container in the fridge for at least 2 hours.
- Spread on warm Indian fry bread or any other flat bread.
- Bon Appetit.
Nutrition Facts : Calories 297.2, Fat 5.8, SaturatedFat 1.1, Cholesterol 6, Sodium 126.5, Carbohydrate 47.2, Fiber 15.6, Sugar 1.9, Protein 16
JOEY TOMATO'S CRAB ARTICHOKE DIP
I love the food at Joey Tomato's and I found this recipe on recipe link. Great for an appetizer or snack.
Provided by Delicia T
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine tomato sauce ingredients (first three ingredients) just to mix and set aside. Combine cream cheese and next 6 ingredients in food processor and whirl a couple of times. Quickly saute artichokes with salt, pepper and garlic, set aside. Just before serving combine cream cheese and tomato sauce (3 parts cheese to 1 part sauce) mixing well; microwave sauce for 45 sec. just to warm, fold in artichokes and garnish with tomatoes and parsley. Serve with lightly salted tortilla chip triangles.
Nutrition Facts : Calories 496, Fat 46.2, SaturatedFat 26.6, Cholesterol 134.1, Sodium 489.8, Carbohydrate 11.6, Fiber 1.4, Sugar 4.3, Protein 11.3
CHEF JOEY'S VEGAN ARTICHOKE HEART DIP
I wanted something that you didn't have to cook, and didn't contain any dairy products. I invented this and it hit the spot! It tastes great with plain tortilla chips or crackers.
Provided by Chef Joey Z.
Categories Vegan
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain the liquid from the can of artichokes.
- Combine all ingredients in a blender until creamy.
- Chill and enjoy!
- Note: This is even better the next day.
Nutrition Facts : Calories 93.4, Fat 3.8, SaturatedFat 0.7, Cholesterol 4.5, Sodium 421.7, Carbohydrate 14.2, Fiber 5.4, Sugar 2.1, Protein 3.5
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