Saturday, January 1, 2011

Dairy Free Hot Olive-Artichoke Dip

2 15 oz cans whole artichoke hearts, drained
half a 15 oz can of black olives
1/3 cup red onion, diced
2 eggs
few good dashes of Worcestershire sauce
2 - 8 oz containers of non-hydrogenated Tofutti Cream cheese
1 cup mayonnaise 
cayenne pepper, kosher salt and black pepper to taste

In a food processor pulse together all ingredients. You may have to mix in the mayo by hand if your food processor isn't big enough (mine wasn't). Scoop in to two pie plates or small casserole dishes and top with a bread crumb/Earth balance crumble and paprika or just paprika. Refrigerate until ready to cook/serve. Cook in a 375 degree oven for 20-25 minutes or until set and bubbly. 

No comments: