Sunday, June 19, 2011

Artichoke, Basil & Almond Dip

This dip is fast, easy to put together and great to serve at parties or as an appetizer. Skip the bread all together and eat over lettuce for a crisp, refreshing lunch.

Artichoke, Basil & Almond Dip
1-15oz can chickpeas, drained and rinsed
1/4 cup vegan sour cream
1/2 cup vegenaise
1 tbl extra virgin olive oil
3 garlic cloves, minced
15 oz whole artichoke hearts, roughly chopped
1 celery stalk, minced
1 scallion, green parts minced
1/4 cup loosely packed fresh basil, roughly chopped
1/3 cup toasted sliced almonds
sea salt
black pepper
1 french boule

Combine the chickpeas, sour cream and vegenaise in a bowl. Roughly mash into a coarse texture.
In a small saute pan, heat the oil and saute the garlic and artichoke hearts for 5 minutes until warmed through. Add into the chickpeas along with the celery, scallion, basil, salt and pepper to taste. Right before serving, stir in the almonds.
Slice one third of the top of the bread bowl. Drizzle with a little bit of oil and toast under the broiler for a couple minutes. Serve the dip warm or room temperature.

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