This Vegan Malunggay Artichoke Dip gives a Healthy Filipino twist to the traditional artichoke dips. The addition of the Malunggay ups the nutrition and health value of this popular dip.
Am I excited about the Superbowl? Meh. Am I excited about J-Lo? Hell Yeah. Am I excited about the food. Fack Yeah. Enter this Vegan Malunggay Artichoke Dip.
I wish I could say I invented this, but alas. It’s a recipe that my friend @gingeroo told me about. She used banana hearts instead of artichokes, but I find banana hearts super hard to clean and prepare. So I decided to stick with using artichokes.
Here is what you need. If you can’t find fresh malunggay leaves you can default to 2 cups wilted spinach and add in 1 Tablespoon of Moringa powder.
2 Cups Fresh Malunggay Leaves
14oz Can Artichoke Hearts Chopped
8oz tub of Vegan cream cheese
1/2 Cup Vegan Mayo
1/2 Cup Vegan Parmesan
1 Cup Vegan Mozzarella Divided 1/2 Cup for dip 1/2 Cup for Topping
1 Clove Garlic Minced or 1 Tablespoon Garlic Powder
Mix all the ingredients in a bowl (except for the reserved mozzarella) and transfer to a baking dish and spread even. Top with the remaining vegan mozzarella .
Bake at 400C for 25 minutes. Note some vegan mozzarella does not melt good. But that’s okay. It’s still good.
I served it with some “Fit” Sky Flakes (Filipino brand of saltine crackers that you can order from Walmart of all places). These have flaxseeds in it! Serve it with some komboucha and there you have a pretty healthy game day spread.
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