January: Hot Artichoke Heart and Goat Cheese Dip

Tomato, Cucumber, Garlic And ParsleyHot Artichoke Heart and Goat Cheese Dip

1 jar Mediterranean Organic Artichoke, water packed, drained

1 1/4 Cups mild Organic onions, minced or 1/3 cup Frontier Onion Flakes

1 clove Organic garlic, minced or 1/2 tsp. Emperor’s Kitchen Organic Chopped Garlic

1/2 Cup Vegenaise mayonnaise

1 8 oz package Tofutti cream cheese

1 4 oz package Galaxy/Soyco Rice Grated Parmesan Style

1 8 oz package Mt. Sterling Cheddar goat cheese, shredded

Preheat oven to 350 degrees.

In a food processor, combine the artichoke hearts, onion, garlic,  Vegenaise, cream cheese, Parmesan cheese and goat cheese. Blend, but be sure to leave some texture to the dip.

Spoon into an 8 inch baking dish. (At this point you can refrigerate to minimize preparation at serving time.)

Bake the dip, uncovered, for 30 minutes or until it is brown on top.

Serve hot with toasted Everybody Eats (gluten free) Baguette cut into 1-inch slices or Green Mountain Gringo tortilla strips or Blue Diamond Nut Thins.

Tip: Put into a crock pot to serve warm.

Alternative: Spread the uncooked mixture into a pre-baked pie shell and top with chopped olives and parsley. Bake for 10 minutes at 375 degres. Serve hot.

All of the ingredients for this recipe can be found at Natural Market Place!