Kubos Vegan Artichoke Dip Recipes

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VEGAN SPINACH ARTICHOKE DIP

This dip packs all the taste of traditional spinach artichoke dip minus the dairy. Serve hot with tortilla chips.

Provided by thedailygourmet

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 10

Number Of Ingredients 9



Vegan Spinach Artichoke Dip image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
  • Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
  • Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
  • Sprinkle the top of the dip with Parmesan-style cheese.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 10.1 g, Fat 12.9 g, Fiber 5.7 g, Protein 8.2 g, Sodium 576 mg

1 (8 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container cream cheese-style spread (such as Kite Hill™), room temperature
½ (6 ounce) package fresh spinach, chopped
2 tablespoons all-purpose flour
¾ teaspoon garlic salt
¼ teaspoon thyme leaves
¼ teaspoon red pepper flakes
cooking spray
1 cup grated Parmesan-style vegan cheese (such as Follow Your Heart®)

GREEK OUZO PORK KABOBS

Eat dinner as the Mediterraneans do with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16



Greek Ouzo Pork Kabobs image

Steps:

  • In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.

Nutrition Facts : Calories 336 calories, Fat 15g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 178mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup ouzo or anise liqueur
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
2 large green peppers, cut into 1-1/2-inch pieces
24 cherry tomatoes
1 large sweet onion, cut into 1-1/2-inch pieces
Refrigerated tzatziki sauce, optional

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