ARTICHOKE PARTY DIP

Yield: 6 to 8 servings

Dill
1 13.5 ounce can water-packed artichoke hearts
1 pound extra firm tofu
1/2 cup vegan mayonnaise
2 tablespoons vegan Parmesan
2 large garlic cloves
1 tablespoon plus 1/4 teaspoon rice vinegar
1 tablespoon nutritional yeast flakes
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons plus 1/8 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon ground coriander
1/2 teaspoon plus 1/8 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon evaporated cane juice
1/4 teaspoon ground black pepper

2 green onions, finely chopped
1 4.6 ounce can water chestnuts, drained and diced
1/2 cup raw pistachios

Paprika

Preheat the oven to 350 degrees. Drain the artichoke
hearts, reserving 1/4 cup of the liquid. Discard the
remainder of the artichoke liquid. Chop the artichoke
hearts into 1/2-inch (1 cm) pieces and set aside.

Place the tofu, mayonnaise, Parmesan, garlic, rice
vinegar, nutritional yeast, lemon juice, salt,
coriander, dill weed, onion powder, evaporated
cane juice, and pepper in the food processor.

Add the reserved artichoke liquid and process
until smooth and creamy. Transfer to a 2-quart
baking dish and stir in the artichoke hearts,
green onions, and water chestnuts, mixing well.

Set aside 2 tablespoons of the pistachios. Stir
the remaining pistachios into the artichoke mixture.
Sprinkle the top with the reserved pistachios and a
dash or two of paprika. Bake for 30 minutes. Serve hot.