Raise Vegan - - Live -


• 2 ( 8.5 oz) cans quar­tered ar­ti­choke hearts in wa­ter, drained

• 1 cup ve­gan mayo

• 1 cup grated ve­gan Parme­san

• 1 gar­lic clove, minced

• 1 small shal­lot, minced

• ½ tsp smoked pa­prika ➢


1. Pre­heat oven to 350 º F. Pre­pare an 8x8 bak­ing dish with a light coat­ing of non­stick spray.

2. Use a large wooden spoon to mash up the ar­ti­chokes in a medium- sized mix­ing bowl. Add the mayo, Parme­san, gar­lic and shal­lots. Com­bine well.

3. Scoop the dip into the bak­ing dish and bake for 30 min­utes or un­til heated through and browned on top. Sprin­kle with pa­prika and serve with crack­ers or baguette slices.

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