FROM THE HERBIVOROUS BUTCHER COOKBOOK
“This is such a decadent dip you think you’ve committed a crime. It’s a savory delight with enough layers to keep you warm all winter long, but we’ve been known to serve it in any season and for lots of reasons. It’s that kind of dip.”
—Aubry and Kale Walch, of The Herbivorous Butcher
Ingredients
- 2 (15-ounce) can artichoke hearts, drained and chopped
- 1½ cups shredded vegan Parmesan cheese
- 1 cup vegan mayonnaise
- 1 (4-ounce) can red chiles, drained
- 1 (4-ounce) can green chiles, drained
- 3 garlic cloves, chopped
- 1 tablespoon chopped pimentos
- 1 teaspoon nutritional yeast flakes
- 1 teaspoon red pepper flakes
- Garlic toast, for serving (see Pro Tip)
Preparation
Preheat the oven to 350°F [180°C]. In a large bowl, combine the artichoke hearts, the vegan Parmesan, the vegan mayo, red and green chiles, garlic, pimentos, nutritional yeast and red pepper flakes. Make sure everything is mixed well. Spoon into an ovenproof ramekin or baking dish.
Top with the remaining ½ cup of Parmesan and bake until bubbly, about 30 minutes. Change your oven setting to high broil and broil for an additional 2–3 minutes, until lightly browned, keeping a close eye on it so that it doesn’t burn. Serve immediately with garlic toasts for dipping.
About this recipe
PRO TIP
For the bread, we like to use a baguette, halved lengthwise. Rub the baguette halves with garlic and brush with olive oil. Slice at an angle and place on a baking sheet. Bake at 350°F for 10 minutes.
Excerpted from The Herbivorous Butcher Cookbook by Aubry & Kale Walch c 2022. Published by Chronicle Books.
