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
- 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.
- 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.
- 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.
- 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.