Artichoke Dip with Olive and Potato

This is a very delicious dip that nonvegans love too. The secret is the potato that Dreena Burton uses to make the dip creamy without using cream cheese, mayo, or sour cream.

Artichoke Dip with Olive and Potato
Eat, Drink, & Be Vegan

1/2 cup (packed) cooked red or Yukon gold potatoes (she recs baking the potato)
2 tbsp freshly squeezed lemon juice
1 tbsp apple cider vinegar
1 medium-large clove garlic (to your taste), quartered (I use 2)
3/4 tsp dry mustard
3/4 tsp sea salt (I use Kosher)
2 tbsp nutritional yeast (I use closer to 1 3/4 tbsp)
2-3 pinches freshly ground black pepper, to taste
1 cup plain non-dairy milk- soy is best for creamy thick texture
3- 3 1/2 tbsp olive oil
3 tbsp fresh parsley leaves
1 can 14-oz artichoke hearts, drained, rinsed, and liquid lightly squeezed out
1/4 cup (packed) fresh basil leaves
1/4-1/3 cup pitted Kalamata or black olives, or combination of both (Kalamatas impart a stronger flavor) (I used all Kalamata)
1/2 cup breadcrumbs
1/2 tbsp olive oil
1-2 pinches sea salt, to taste

Preheat oven to 375F. In a food processor, combine potato, lemon juice, vinegar, garlic, mustard, 3/4 tsp salt, nutritional yeast, and pepper and briefly pulse. Add about 1/4 cup milk and puree until very smooth. Then add the remaining milk, 3-3 1/2 tbsp oil, and parsley and puree until smooth, scraping down sides of bowl as needed. Once dip is very smooth, add artichoke hearts, basil, and olives, and pulse to lightly incorporate ingredients retaining some chunky consistency. Transfer to a medium-sized baking dish. In a small bowl, combine breadcrumbs, 1/2 tbsp oil, and salt, then sprinkle evenly over dip. Bake uncovered for 25-30 minutes. Remove from oven and let cool for 5 minutes before serving.

I serve this with pita chips and crackers but found that it's good with celery and carrot sticks too.