Updated: Apr 28
This dip can be eaten cold or hot. You can easily extend it by adding ½ cup of cooked spinach or 8 ounces of chopped tofu.
½ cup sliced almonds 3 cloves garlic, minced 1 14-ounce can artichoke hearts, drained 1 small onion, diced 2/3 cup soy mayonnaise 2 tablespoons lemon juice 2 tablespoons snipped fresh dill 1 tablespoon minced fresh parsley Pinch white pepper Sea salt
In the bowl of a food processor, coarsely chop the almonds. Add the garlic and pulse a few more times until well blended. Gently squeeze any excess water from the artichoke hearts. Add the artichoke hearts to the almond mixture and pulse until coarsely chopped. Add the remaining ingredients and mix well. Taste and season with sea salt. Alternatively, chop the almonds with a chef’s knife. Gently squeeze any excess water from the artichoke hearts and chop them fine. In a mixing bowl, mix the almonds, artichoke hearts, and remaining ingredients. Taste and season with sea salt. Makes about 2½ cups.