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This is my dad's recipe, and it's delicious. A comparable vegan version can be made using Tofutti cream cheese and Veganaise, but it can be a bit pricey to buy all of those things. For a vegan version, just leave out the sour cream and mozzarella and add a bit more Veganaise to compensate, or try your favorite soy cheese brand.
Ingredients
Makes 8 servings
- 2 8-oz packages cream cheese, room temp.
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 garlic clove, minced or crushed
- 1 tsp vegetarian Worcestershire sauce
- ½ tsp hot sauce
- 3 6-oz jars marinated artichoke hearts, drained, coarsely chopped
- 1 cup grated mozzarella cheese
- 3 green onions, finely chopped
- 2 tsp minced seeded jalapenos
Preparation
Using electric mixer, beat first 8 ingredients in a large bowl to blend. Fold in artichokes, mozzarella cheese, green onions, and jalapeno. Transfer to to a glass baking dish.
Preheat oven to 400F. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot with pita chips or crostini to dip/spread.
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