Celebrating the holiday's plant-based style!
Metro Cooking DC is back at the Convention Center starring celebrity chefs like Emril Lagasse and award-wining chef Miyoko Schinner. Miyoko Schinner has been called the queen of vegan cheese and is the founder of Miyoko's and the author of her own cookbook artisan vegan cheese. She joined us and showed us how to create delicious plant-based artichoke dip that everyone can enjoy this holiday season.
Miyoko's Artichoke Dip:
- 2 tablespoons Miyoko's European Style Cultured Vegan Butter
- 1 onion, diced small
- 32 ounces marinated artichoke hearts, drained
- 1 wheel of Miyoko's Classic Double Cream Chive Vegan Cheese Wheel
- Salt and pepper to taste
STEP ONE: Heat the oil in a deep skillet or wide saucepan, and add the diced onion. Sprinkle with a pinch of salt, and sauté the onion until translucent and tender.
STEP TWO: Add the artichoke hearts and stir. Now break up the cheese wheel and add to the pan, stirring to combine all.
STEP THREE: Heat the mixture, stirring, until it is piping hot and melty looking.
STEP FOUR: Serve hot with bread or crackers. If made ahead of time, reheat by placing in a baking dish and baking at 350F until hot and browned on top.