Ingredients

The following ingredients have 6 Servings
  • 12 ounces frozen artichoke hearts (defrosted)
  • 15 ounce can hearts of palm (drained and roughly cut up)
  • 6 cloves garlic (minced (divided))
  • 6 tablespoons vegan basil pesto
  • 2 tablespoons nutritional yeast
  • 2 tablespoons hemp seeds
  • salt to taste
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons gluten free panko breadcrumbs

Instruction

  • Preheat broiled to high.
  • In a large bowl combine artichokes, hearts of palm, 4 cloves minced garlic and 2 tablespoons pesto. Toss.
  • Broil on high for 10-15 minutes in single layer on aluminum foil lined baking sheet. Mix, occasionally making sure it does not burn.
  • In a food processor combine broiled veggie, with 2 cloves minced garlic, 4 tablespoons pesto, 2 tablespoons nutritional yeast, 2 tablespoons hemp seeds, oil and salt to taste. Process until everything is chopped up but not completely smooth.
  • Spread into a baking dish and top with panko breadcrumbs. Broil on high for 5-10 minutes or until dip is browned.