Preheat the oven to 375 degrees F.
Thawed frozen artichoke hearts - Trader Joe's 12 ounce bag
1 peeled garlic clove
1 tablespoon finely diced red onion
1/2 cup Vegenaise or your favorite vegan mayonnaise
1/2 cup plain vegan soy yogurt or sour cream
1 tablespoon vegan "Parmesan"
1 tablespoon white wine or fresh lemon juice
Pinch of sea salt
Pinch of ground pepper
Dump the thawed artichoke hearts and the peeled garlic clove into the bowl of a food processor and pulse on and off to chop rather fine. Scoop the chopped artichokes and garlic into a mixing bowl. Add in the finely diced onion (I don't bother to dice this small amount of onion in the processor). Add the Vegenaise, soy yogurt, vegan "Parm", white wine or lemon juice, sea salt and pepper. Mix together to blend well. Spoon into a smallish baking dish or crock. Set aside.
Make your topping:
1 tablespoon of vegan butter spread (I used Earth Balance)
3 tablespoons of sliced almonds (or gluten-free breadcrumbs)
Melt the vegan buttery spread in a small skillet and add the sliced almonds. Stir to coat. Add the buttered almonds to the top of the artichoke dip. Bake in the center of a preheated oven for about 20 minutes, till bubbly around the edges and heated through. Serve with Gluten-Free Crackers or thin toasted slices of these Gluten-Free Baguettes. Makes roughly 2 cups of dip.