I created this artichoke dip recipe about ten years ago when we were heavily into Macrobiotic eating. It has become a favorite of ours and I hope you'll like it. There is no dairy, wheat or corn and it is vegan.
16oz artichoke hearts drained and chopped
1 lemon, juiced
1 & 1/4c Veganaise
3/4c brown rice Mochi, grated (found at health food stores or sometime Asian markets)
4 cloves garlic, pressed
1 T chili powder
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp ground pepper
1/4 tsp cumin
3T nutritional yeast (optional)
Preheat oven to 350
Mix all ingredients well. This can be done in a food processor if you prefer instead of chopping the artichoke hearts. Place mixture into a medium casserole dish and bake covered for 20 minutes. Remove cover, stir and cook 15 minutes more.
This dish is flavorful and creamy and is "cheesy" enough to convince the most suspecting eaters.