HOT ARTICHOKE ANTIPASTO DIP
Today we’re offering a heated dip, either broiled or microwaved, of marinated artichoke, sun-dried tomato, Kalamata olive, garlic and oregano in a dairy free cream cheese by Tofutti. Served with a gluten-free smokehouse almond NUT-THIN cracker!
Makes approx. 1-3/4 cup
8 oz. container Tofutti Better Than Cream Cheese, plain, at room temperature for easy mixing
1 t. garlic powder
1/2 t. pink Himalayan salt, less if using regular table salt
1/8 t. red cayenne pepper
1 t. finely crushed dried oregano
1 T. extra virgin olive oil
6.5 oz. jar marinated artichokes, drained; remove outer petal of each quartered artichoke that resists being cut and discard; dice the remainder – I used Gia Russa brand
12 med. pitted Kalamata olives, chopped
1/3 c. thinly sliced crosswise plain sun-dried tomatoes, or if you slice from end to end (lengthwise), cut in half after you sliced them for a smaller cut
Hungarian sweet paprika for garnish
In large bowl combine cream cheese, garlic, salt, oregano and red cayenne pepper. Mash and stir using fork till creamy.
Add olive oil, stir till smooth.
Add remaining ingredients and stir to evenly distribute.
Transfer to oven and microwave proof bowl(s). I used 2, because I didn’t have a bigger one that would fit all the ingredients without being too large.
I broiled one, then microwaved the other to see which cooking method worked best or not at all. They’re both good. They both took about the same amount of cooking time 2-1/2 minutes.
Serve with crackers.
We used BLUE DIAMOND NUT-THINS smokehouse flavor gluten-free and vegan.
Notes: This dip has a little tang from the marinated artichokes. I like it. However, if you want to minimize the tang, then use plain canned artichokes. Use 1/2, 14 oz. can for this recipe, prepping them the same way. Or double the recipe and use the whole can, drained well.
CHEF DAVIES-TIGHT™ 