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Thursday, May 5, 2016

Klunker's creamy portobello and artichoke dip

Klunker's creamy portobello and artichoke dip 

I have been thinking about making this recipe for a long time.  I used to love going out to eat, and getting the artichoke dip appetizer.  I love the slight tang that it left in my mouth and the creaminess, oh the creaminess!!
Come forward to now, and eating plant based.  This requires that we get creative to achieve some of the "old way" recipes.  Sometimes it is just a matter of tweaking a few different things and you have it.  Other times, you have to just give up the food all together.  I almost gave up on this one, but thought I would give it a try to make sure.
Before you begin, you need to make a batch of my garlic lime aioli.  The recipe can be found here.  If you make that a day or two ahead, it gets really thick, and makes this recipe even better.  But, it will still work great if you make it the same day.
OK, lets get into the recipe.

Ingredients:

1 cup garlic lime aioli (recipe link above)
1 large yellow onion, peeled and chopped medium
2 large portobello caps, chopped medium
1 tablespoon chopped garlic
1 15oz. can of artichoke hearts in water, drained and rinsed and chopped up
1 teaspoon dried sweet basil
1 teaspoon ground cumin
1 teaspoon salt (optional)
1/2 teaspoon black pepper 
1 teaspoon onion powder
1/3 cup nutritional yeast
1 teaspoon liquid smoke
Juice of one lemon


In a large saute pan, over medium heat, add the onions and saute for 5 minutes, until they just start to soften.



After 5 minutes, add the mushrooms, garlic, and artichokes.  



Saute for 10-12 minutes, or until the mushrooms wilt and everything is soft. Add the spices and liquid smoke.
Continue to saute for another 5 minutes, stirring well to combine the spices.
After 5 minutes add the nutritional yeast.



Stir to combine well.  It will get gooey and thick at this point.  Make sure you stir well.  
Remove from the heat and let sit for about 10 minutes.  You want it warm but not hot at this point. 
After 10 minutes, add the garlic lime aioli. (now, if you didn't make this ahead, you can use whatever sour cream substitute you want, but it will alter the flavor.  If you use a sour cream sub, add the juice of one lime)
Stir well, and add the lemon juice.  Stir one more time.
You can eat now, at room temp.  You can also put into a small, oven safe dish and sprinkle with some bread crumbs.  Place into a 400° oven and warm up to hot.  
Serve with toast points, crackers, anything crunchy.  I served with some of my homemade bread that was toasted.  IT WAS AMAZING!!



I hope you give this a try and enjoy it as much as I did. As always, I love feedback.
**Just a side note.  You could add spinach or kale to this also, be creative and enjoy your creation.






3 comments:

  1. If you don't eat nuts, what do you think you could use for the aioli?

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    Replies
    1. You could use sunflower seeds. If you don't eat seeds, you could make a basic sauce of 2 cups plant milk (unflavored) 3 tablespoons tapioca starch or corn starch, then add the garlic and salt. whisk together and turn on the stove. Stir until very thick. Add the lime juice and blend well. Let cool in the fridge until thick. :)

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  2. Thank you so much Michael for creating this recipe. I made your aioli Friday and on Saturday I made the artichoke dip. It certainly brought back memories of eating artichoke dips at restaurants but honestly, yours tastes even better than the unhealthy ones did. What a treat. I heated it up and served it to a friend who loved it. I just finished the leftover cold and it is still super tasty. Thank you!!!

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