January: Hot Artichoke Heart and Goat Cheese Dip

Hot 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!

Happy New Year Free Cooking Class Jan. 29th 1pm

Learn how healthy cooking can be fun and delicious.

No gluten/wheat, No dairy No Charge!

Come Hungry

Jan. 29 1pm at Natural Market Place on Main St. in Jasper, Ga

61 Main Owner/Chef Jenna Schreiber’s Fruit Crumble Bars

61 Main Owner/Chef Jenna Schreiber’s Fruit Crumble Bars

• 1 1/2 cups Bob’s Red Mill flaked coconut
• 1 1/4 cups Gluten-free Pantry or Namaste gluten free all-purpose flour
• 3/4 cup Wholesome organic sucanat
• 1/4 cup Madhava agave nectar
• 1/2 teaspoon sea salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
• 1 1/2 cups Bob’s Red Mill gluten free rolled oats
• 3/4 cup fruit puree
• 2 cups Stahl Blueberries frozen or fresh fruit of choice

Preheat oven to 375F.

Spread 3/4 cup coconut evenly on a baking sheet and toast in middle of oven, stirring once, until golden, about 8 minutes, then cool.

Blend together flour, sugars, and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats and toasted coconut until combined well.

Reserve 3/4 cup dough, then press remainder evenly into bottom of a buttered 13- by 9-inch metal baking pan and place puree over it, then top with fruit. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup (untoasted) coconut.

Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in one piece and transfer to a cutting board.

Cut into 24 bars.