|This hot artichoke dip is worthy of a party. Gluten-free and vegan yum.|
I wasn't sure I had another recipe post in me -- before the year of 2010 turns into a pumpkin and rolls backward into the past. I thought I was going out with a year-end Top Ten Gluten-Free Recipes post, catching up with all you gluten-free lovelies again in 2011. I thought I was done. Spent. Empty as a pocket, to quote a certain singer-songwriter. So much for assumptions.
Turns out my fevered brain wasn't done with 2010. It spun off in party mode as soon as I heard that my oldest son was officially engaged. He popped the question with true romantic flare. On a wine train. In the rain. In Napa Valley. And she said yes. The ring fit. People on the train applauded. It doesn't get much better than this. To witness your son's heart. Blooming.
Your misty-eyed gluten-free goddess is going to be a mother-in-law.
And so. The year closes. I make a mug of chamomile tea and reflect upon the deepest joys of motherhood, turning their myriad facets toward the window light above the kitchen sink stacked with breakfast plates, cups, and spoons. Learning to love with open arms and a tender opinion, unconditional. This floats to the top of all other joys. The thick cream of it. A layered, rich reward. To love a son expands your heart beyond measure. To see him love, and inspire love, is the most beautiful working of magic.
Don't you think?
|I'm thinking this hot artichoke dip would be fab on gluten-free pasta!|
Hot Artichoke Dip Recipe - Gluten-Free + Vegan
Thawed frozen artichoke hearts - Trader Joe's 12-ounce bag
1 peeled garlic clove
1 tablespoon finely diced red onion
1/2 cup Vegenaise® or your favorite egg-free mayonnaise
1/2 cup plain vegan soy yogurt or sour cream
1 tablespoon vegan "Parmesan"
1 tablespoon white wine or fresh lemon juice
Pinch of sea salt
Pinch of ground pepper
1 tablespoon of vegan butter spread (I used Earth Balance)
3 tablespoons of sliced almonds (or gluten-free breadcrumbs)
Preheat the oven to 375ºF.
Dump the thawed artichoke hearts and the peeled garlic clove into the bowl of a food processor and pulse on and off to chop rather fine. Scoop the chopped artichokes and garlic into a mixing bowl. Add in the finely diced onion (I don't bother to dice this small amount of onion in the processor). Add the Vegenaise, soy yogurt, vegan "Parm", white wine or lemon juice, sea salt and pepper. Mix together to blend well.
Spoon into a smallish baking dish or crock. Set aside.
Make your topping. Melt the vegan buttery spread in a small skillet and add the sliced almonds. Stir to coat.
Add the buttered almonds to the top of the artichoke dip.
Bake in the center of a preheated oven for about 20 minutes, till bubbly around the edges and heated through.
Serve with Gluten-Free Crackers or thin toasted slices of these Gluten-Free Baguettes.
Makes roughly 2 cups of dip.
Use buttered breadcrumbs as a toasty topping, if you prefer- though I must tell you, the sliced almonds accent the creamy dip with a lovely crunch.
I'm using this dip tonight as a pasta sauce - because I have extra. I'm going to toss hot cooked Lundberg brown rice penne in the warmed dip with almonds. How bad will that be?
And yes, if moo-cow dairy products love you like no other, using organic yogurt and Parmesan cheese will work.
More tasty dip recipes from food bloggers:
Pinch My Salt's Hot White Bean Dip with Rosemary + Parmesan
Kalyn's Kitchen's White Bean + Artichoke Dip
Andrea Meyers' Cannellini Bean Dip with Garlic Scapes