| 5 | 15 | 444 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 5 |
| 2 can (13.5 oz) | Artichoke hearts, canned (drained) |
| 2 cup | Parmesan cheese, vegan |
| 1 cup | Mayonnaise, vegan (dairy free (Vegenaise)) |
| 1 tsp | Sea Salt |
| 1/2 tsp | Black pepper (freshly ground) |
Coarsely chop the drained artichokes.
Mix together the chopped drained artichokes, the grated Parmesan cheese, and the mayonnaise.
Microwave on high heat for 5 minutes or bake in a 350°F oven for 20 to 25 minutes. If microwaving, pause occasionally to stir so that the dip gets evenly heated.
Add salt and freshly ground black pepper.
Serve with crackers, endive leaves, or toasted thinly slice bread or baguettes.
| Milk Alternative | 0.9 |
| Vegetables | 1.7 |
