TGIAF (thank g-d it ain't friday's)

TGIJ- (thank g-d it's jewbaccas!) you should really click on this photo to appreciate the awesomeness...

artichoke dip with deli olives, kalamata olive bread, and yellow bell peppers

i've only been to a TGIF once (in pregan days, of course) and it was gross. the only sit down chain place i've ever really liked was applebee's but since going vegan i find their fare just as revolting. anyway, the TGIF in bloomington endured a scandal a couple years back: one of the prep cook's fingertips was cut off and ended up in someones salad, no shit. there isn't a link to the story because it conveniently disappeared. gross, eh? so my husband and i have called them TGI Fingers. and yes, i laughed like a teenager as i typed that.

this recipe is for the awesome hot artichoke dip from yer pregan days made into a kick assed vegan version. i promise you there are no fingers in this, but you might be tempted to lick your own:

jewbacca's okeydokeyartichokey dip:

• 3/4 c. follow yer heart monterey jack style cheez, grated
• 1/2 c. veganaise
• 2 cloves of garlic (use a garlic press)
• 2 to 3 small zucchinis (shredded with a cheez grater) OR use 1 pkg of frozen thawed chopped spinach. make sure all the water is drained.
• 1 heaping T of crushed red pepper
• 1 t bragg's
• 1 small jar of artichoke hearts
• 1/4 c vegan parmesan

assembly:

• preheat oven to 350 and spray a 9x9 casserole dish with non-stick spray or olive oil.
• run your food processor on pulse with the artichoke hearts-(juice and all), veganaise, red pepper.
• mix the artichoke blend with the shredded cheeze, zucchini, and bragg's
• bake for 35 minutes. this should get nice and bubbly.
• top with vegan parmesan and bake for another 5-10 minutes.

pairs well with raw veggies and specialty breads.