Artichoke Party Dip

Impress your party guests with a succulent, flavorful hot dip that combines artichoke hearts, creamy tofu sauce, and crunchy pistachios. Prepare a platter of raw vegetables, serve a basket of assorted whole grain breads, and enjoy the dipping experience. This recipe also makes a great lunch fondue.

Yield:

6 to 8 servings as a party dip
4 to 5 servings as a lunch or dinner fondue

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, peeled
1 tablespoon plus 1/4 teaspoon rice vinegar
1 tablespoon lemon juice
1 tablespoon nutritional yeast flakes
1 1/4 teaspoon 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 organic sugar
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, divided

Paprika

1. Preheat 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 pieces and set aside.
   
2. Place the tofu, mayonnaise, Parmesan, garlic, rice vinegar, lemon juice nutritional yeast, salt, coriander, dill weed, onion powder, organic sugar, and pepper into the food processor.
   
3. 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.
   
4. Set aside 2 tablespoons of the pistachios and 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.