A creamy artichoke dip accentuated with flavors of onion, garlic, Massel vegetable or chicken-flavored broth, lemon juice and even a pinch of red pepper flakes, this delicious recipe comes to us courtesy of Tess Masters, The Blender Girl.
1/2 teaspoon Massel vegetable seasoning powder, plus more to taste
Pinch of red pepper flakes
2 tablespoons finely chopped flat-leaf parsley, to serve
1 teaspoon truffle oil, to serve (optional)
In a skillet over medium heat, warm the olive oil, and sauté the onion and garlic for about 5 minutes, until the onions are soft and translucent. Allow the mixture to cool slightly.
Pour the broth into the blender, add the cooked onion mixture, steamed artichokes, cashews, lemon juice, nutritional yeast, thyme, seasoning powder, and red pepper flakes. Blast on high for 30 to 60 seconds until smooth and creamy.
Transfer the dip to a sealed container, and chill in the fridge for 2 to 3 hours to thicken a little. Before serving, stir through the chopped parsley, and serve drizzled with truffle oil, if desired.
Use a 1 (12oz) pack of plain frozen artichoke hearts from Trader Joe’s. If you can’t source plain frozen hearts, use plain canned or jarred, but rinse thoroughly and pat dry to remove as much of the citric acid and oil as possible. This will affect the flavor.