Spicy Artichoke Dip - Andrew Zimmern

Name: Spicy Artichoke Dip - Andrew Zimmern
Ingredients: Two 14-ounce cans of quartered artichoke hearts packed in water, drained and coarsely chopped; 2/3 cup vegan mayonnaise (or regular if you are OK with that); 1/2 cup grated vegan cheese (or freshly grated Parmigiano Reggiano if you are OK with that); 2 8-ounce containers Nature’s Fynd Dairy-Free Cream Cheese; Handful of minced parsley; 3 cloves of garlic, minced; 1 bunch scallions, sliced thin; 2 jalapeños, seeded and minced; Juice of 1 lemon; 2 tablespoons Madeira; Salt and white pepper; 2 cups of crumbled salt and vinegar potato chips

andrewzimmern.com

Yes, It’s Vegan (or Not) This dip is easy to make and can be as vegan as you want it to be. It’s guilt-free and healthy, and it makes the world a better place.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

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Ingredients

Two 14-ounce cans of quartered artichoke hearts packed in water, drained and coarsely chopped
2/3 cup vegan mayonnaise (or regular if you are OK with that)
1/2 cup grated vegan cheese (or freshly grated Parmigiano Reggiano if you are OK with that)
2 8-ounce containers Nature’s Fynd Dairy-Free Cream Cheese
Handful of minced parsley
3 cloves of garlic, minced
1 bunch scallions, sliced thin
2 jalapeños, seeded and minced
Juice of 1 lemon
2 tablespoons Madeira
Salt and white pepper
2 cups of crumbled salt and vinegar potato chips