The Apps
Artichoke Cream Cheese Dip
BY JULIE HASSON
Serves 6
½ cup vegan cream cheese
¼ cup vegan mayonnaise
2 tablespoons nutritional yeast flakes
1 tablespoon Dijon mustard
½ teaspoon smoked paprika, plus more for garnish
¼ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon black pepper
6 canned artichoke hearts, drained and coarsely chopped
2 (1.3-ounce) bags beet chips
1. In a small bowl, mix together cream cheese and mayonnaise. Add nutritional yeast, mustard, paprika, garlic, salt, and pepper, stirring well. Stir in artichoke hearts, and chill for 30 minutes in refrigerator.
2. To serve, spoon ½ teaspoon artichoke dip onto a beet chip and sprinkle with paprika. Repeat with remaining chips and serve immediately.
Garlicky Thyme Tapenade
BY JULIE HASSON
Serves 6
1⅓ cups drained and pitted kalamata olives
2 tablespoons capers
5 garlic cloves
