Skip Navigation Links



    Learn More     Subscribe    
Join Now!      Login
Breast Cancer Quiz
More than three-quarters of women who get breast cancer are over whtat age?
he Nut Gourmet

Artichoke Party Dip

© Zel Allen

The following is one in an ongoing series of columns entitled The Nut Gourmet by Zel Allen . View all columns in series
Impress your party guests with a succulent, flavorful hot dip that combines artichoke hearts, creamy tofu sauce, and crunchy pistachios. Prepare a platter of raw vegetables, serve a basket of assorted whole grain breads, and enjoy the dipping experience. This recipe also makes a great lunch fondue.

6 to 8 servings as a party dip
4 to 5 servings as a lunch or dinner fondue

1 (13.5-ounce) can water-packed artichoke hearts

1 pound extra-firm tofu
1/2 cup vegan mayonnaise
2 tablespoons vegan Parmesan
2 large garlic cloves, peeled
1 tablespoon plus 1/4 teaspoon rice vinegar
1 tablespoon lemon juice
1 tablespoon nutritional yeast flakes
1 1/4 teaspoon plus 1/8 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon ground coriander
1/2 teaspoon plus 1/8 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon organic sugar
1/4 teaspoon ground black pepper

2 green onions, finely chopped
1 (4.6-ounce) can water chestnuts, drained and diced
1/2 cup raw pistachios, divided


  1. Preheat oven to 350 degrees. Drain the artichoke hearts, reserving 1/4 cup of the liquid. Discard the remainder of the artichoke liquid. Chop the artichoke hearts into 1/2-inch pieces and set aside.
  2. Place the tofu, mayonnaise, Parmesan, garlic, rice vinegar, lemon juice nutritional yeast, salt, coriander, dill weed, onion powder, organic sugar, and pepper into the food processor.
  3. Add the reserved artichoke liquid and process until smooth and creamy. Transfer to a 2-quart baking dish and stir in the artichoke hearts, green onions, and water chestnuts, mixing well.
  4. Set aside 2 tablespoons of the pistachios and stir the remaining pistachios into the artichoke mixture. Sprinkle the top with the reserved pistachios and a dash or two of paprika. Bake for 30 minutes. Serve hot.
Add your comment      
About The Author
With a focus on healthy eating, compassion for animals, and environmental consciousness, her vegan journey led Zel Allen to partner with her husband, Reuben, to publish Vegetarians in Paradise. Their online publication is read by more than 125,000 visitors monthly In addition to her articles, the e-zine spotlights her humorous illustrations and her......more
Related Articles
Share   Facebook   Buzz   Delicious   Digg   Twitter  
From Our Sponsor
Featured Events
Wellness Inventory Certification Training
     September 16-December 16, 2014
     Teleclass, CA USA
Additional Calendar Links
Wellness, Self Responsibility, Love, dimension!

Home       Wellness       Health A-Z       Alternative Therapies       Find a Practitioner       Healthy Products       Bookstore       Wellness Inventory
Healthy Kitchen       Healthy Woman       Healthy Man       Healthy Child       Healthy Aging       Wellness Center       Nutrition Center       Fitness Center
Free Newsletter      What Doctor's Don't Tell You      Discount Lab Tests      First Aid      Global Health Calendar      Privacy Policy     Contact Us

Disclaimer: The information provided on HealthWorld Online is for educational purposes only and IS NOT intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek professional medical advice from your physician or other qualified healthcare provider with any questions you may have regarding a medical condition.