Vegan Artichoke Dip

• 1 cup soy mayonnaise
• 2 tbsp fresh lemon juice
• 2 tbsp prepared mustard
• 2 tsp prepared horseradish
• 1 tsp vegetarian Worcestershire Sauce
• 1 tbsp olive oil
• salt and white pepper to taste
• Two 12-14 oz cans artichoke hearts, drained and chopped
• 1 medium onion, chopped
• 1 cup grated soy mozzarella
• 1/4 cup plain dry bread crumbs
• chopped fresh parsley for garnish
• sliced French bread and chopped vegetables for serving

1. Preheat oven to 350 degrees.
2. In medium bowl, mix mayonnaise, lemon juice, mustard, horseradish, Worcestershire sauce, oil, salt and pepper, until well blended.
3. Spread mixture in ungreased baking pan (9 inch round or square). Sprinkle bread crumbs over top.
4. Bake until top is lightly browned, 40 to 50 minutes.
5. To serve, sprinkle with chopped parsley if desired. Accompany with warm sliced French bread or cut up vegetables.
6. per 1/4 cup serving, 85 cal., 3g protein, 5g total fat (0 sat. fat) 5g carb, 0 chol., 210mg sodium, 1g fiber

soy mayonnaise, lemon juice, mustard, horseradish, worcestershire sauce, olive oil, salt, hearts, onion, soy mozzarella, bread crumbs, fresh parsley, bread

Taken from www.epicurious.com/recipes/member/views/vegan-artichoke-dip-51956271 (may not work)