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Artichoke Appetizer

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  • Prep 10 min
  • Total 10 min
  • Ingredients 8
  • Servings 4
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This artichoke appetizer is simple and ideal during the spring months when artichokes are in season. In my house, we are addicted to hummus. We put hummus on everything: toast, quinoa, salad dressings, and even pasta. We buy it plain, with black olives, red pepper, and mixed with tabbouleh. We simply can’t get enough of it! However, I try to vary our dip repertoire every now and then. Sometimes I make a cashew cream cheese. Other times I make guacamole. A third variation that I love is this artichoke dip, especially during the spring months when artichokes are in season. Try this spread recipe, and use it any way you like. It's so easy, that you will want to prepare it again and again.
Morena Escardó
Updated May 27, 2016
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Ingredients

  • 4 tablespoons olive oil, divided
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 7 oz silken tofu (organic if possible)
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 2 cans Progresso™ artichoke hearts, rinsed
  • 2 teaspoons ají amarillo paste (optional)

Directions

  •  
    1
    Heat 1 tablespoon olive oil in a saucepan, over medium heat. Sauté the onion and garlic, stirring constantly, until they start to brown.
  •  
    2
    Process all the ingredients in the blender until achieving a uniform cream.
  •  
    3
    Transfer to a mason jar or other air tight container, until serving time.

Expert Tips

  • tip 1
    You can vary the kind of cheese you use for this recipe. Feta, for example, is a good alternative. So is goat cheese.
  • tip 2
    A popular variation is to mix in some cooked and chopped spinach.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This artichoke appetizer is simple and ideal during the spring months when artichokes are in season. In my house, we are addicted to hummus. We put hummus on everything: toast, quinoa, salad dressings, and even pasta. We buy it plain, with black olives, red pepper, and mixed with tabbouleh. We simply can’t get enough of it! However, I try to vary our dip repertoire every now and then. Sometimes I make a cashew cream cheese. Other times I make guacamole. A third variation that I love is this artichoke dip, especially during the spring months when artichokes are in season. Try this spread recipe, and use it any way you like. It's so easy, that you will want to prepare it again and again.
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