SUPER BOWL SNACK IDEA!!! Vegan Artichoke Dip Recipe!
LAY HO MA everyone! This recipe is so delicious and incredibly easy to make. Serve this at your next dinner party and you'll definitely be the hero. Join me in this episode and learn how to make vegan artichoke dip. Let's begin.
Ingredients:
1 generous cup cashews
1 cup water
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/4 tsp salt
pepper
drizzle olive oil
1 cup artichokes (jared artichoke hearts)
1/2 cup panko
2 tbsp chopped parsley
pita bread
Directions:
1. Pre-heat the oven to 350F
2. In a high powered blender, blitz together the cashews, water, garlic powder, onion powder, salt, pepper, and olive oil
3. Roughly chop the artichokes and place them into a baking pan
4. Pour over the cashew cream
5. Heat up a sauté pan on medium high heat and toast the panko until golden brown. Then, add finely chopped parsley and toss to combine
6. Top the dip with the panko and bake in the oven for 8-10min
7. Chop the pita bread into bite sized pieces and bake in the oven for the last 5min
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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The Best Spinach Dip I've Ever Made!
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How to Make Artichoke Dip
A rich and creamy Artichoke Dip! Served hot and bubbly with pita chips, corn chips, or your favorite dipper of choice!
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FULL PRINTABLE RECIPE:
Ingredients
8 oz cream cheese softened (226)
2/3 cup sour cream 160g
1/3 cup mayo 80g
1 large clove garlic pressed
2 14 oz canned artichoke hearts* drained rinsed, patted dry and chopped (795g)
3/4 cup shredded mozzarella cheese 85g
1 cups shredded parmesan cheese divided (112g)
1 4 oz can fire roasted chilis drained (113g)
Instructions
00:00 Introduction
00:33 Preheat oven to 375F (190C) and lightly butter a glass 9” pie plate (or an 8x8 glass baking dish). Set aside.
00:39 Combine cream cheese, sour cream, mayo, pressed garlic, artichoke hearts, mozzarella cheese, ½ cup parmesan cheese (56g), and roasted chilis in a large bowl. Stir well until completely combined.
03:00 Spoon ingredients into prepared baking dish and top with remaining ½ cup (56g) shredded parmesan cheese.
03:36 Transfer to 375F (190C) oven and bake for 20-25 minutes and cheese on top is melted and mixture is bubbly and heated through.
Notes
*Not marinated
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Baked Artichoke Dip
Baked Artichoke Dip
2 garlic cloves, minced (or 1 tsp prepared mince garlic)
2 Tablespoons lemon juice
3/4 cup Real Mayonnaise (NOT Miracle Whip)
1/2 cup fine, dry breadcrumbs
1 cup freshly shredded Parmesan Cheese
2- 14 ounce cans artichoke hearts (in water) , drained and chopped
1/4 cup freshly grated Parmesan Cheese
Assorted Crackers
Combine first five ingredients, stirring well. Then gently stir in the chopped artichoke hearts.
Spoon into a lightly greased 8”x8” baking dish. Sprinkle with grated cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with crackers.
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#artichokedip #artichoke #easytomake #appetizer #tailgating #partyfood
Crab and Artichoke Dip || Best Party Food Recipe
This is one of my go to recipes for get togethers and celebrations. It’s so easy to make and is a crowd favorite! I like to eat this with a warm baguette, but you can also use crackers.
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Ingredients
- 14oz can of artichoke hearts
- 6oz can of crabmeat
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp lemon juice
- 1 tsp minced fresh garlic (or powder)
- 1/2 cup mayonnaise
- salt and pepper to taste
Instructions
1. Drain the water from the artichoke hearts and crabmeat. Add all of the ingredients together and transfer to a baking pan.
2. Top the mixture with more parmesan cheese and bake in the oven at 350F for 30-45 minutes.
Enjoy while it’s hot!
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Spinach Artichoke Dip | Byron Talbott
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INGREDIENTS:
-Dip:
3 globe artichokes
1/2 lb baby spinach, blanched & pressed
3 tbsp butter
1 tbsp flour
3-4 tbsp grated parmesan cheese
3-4 tbsp diced english white cheddar
2 cups whole milk
2 tbsp cream cheese
1 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
-Bread
1 medium soft baguette
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp grated parmesan cheese
1 tbsp olive oil
salt & pepper to taste