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.

Argentine Black Bean Flat Bread with Chimichurri Drizzle

My goal is to eat no animal protein Mon- Thurs and very very minimal animal protein on the weekend. Not a problem so far- I've been eating lots of salads, greens, and veggies. I also have been eating the old pasta with marinara sauce and black beans and rice. Time to start to branch out and find more vegan type recipes (all my veggie recipes seem heavy in cheese ;) ) and that DH and I both like.

I made this yesterday and we both loved it!

Argentine Black Bean Flat Bread with Chimichurri Drizzle
created by Erin Mylroie, adapted from Cooking Light Jan/Feb 07

1 red bell pepper
1 tablespoon cornmeal
Cooking Spray
1 tablespoon dry yeast
1/8 teaspoon sugar
1 cup warm water (100-110F), divided
3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 1/2 cups Black Bean Spread
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced garlic

Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.

Reduce oven temp to 450F. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.

Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic- about 10 min. Place dough in a large covered bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts., 1 hour or until doubled in size. Roll dough into a 14 x 11- inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450F for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.

Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

Yield: 16 servings- serving size 1 square


Black Bean Spread

1/2 cup coarsely chopped onion
1 (15-ounce) can 50%-less-sodium black beans, rinsed and drained
1 (14.5-ounce) organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)

Combine all ingredients in a blender and process until smooth. Yield: 3 cups

My notes:
I only put Parmesan cheese on half the flat bread- that made my side without animal protein. I thought it tasted great and didn't miss the cheese!

I also removed about 1/2 cup of diced tomatoes and liquid from the can and replaced it with 1/2 cup hot salsa.

The Chimichurri Drizzle makes this dish!

I would like to try adding whole wheat flour to the crust, adding some lime to the Drizzle, and finding the Muir Glen tomatoes.

Cooking Light (Karen MacNeil) rec malbec wine with this dish.