Crafted for Luna Hill Forest Garden by Chef Andrea Miller
Artichoke Chaya Dip (vegetarian)
Yield: 4-6 servings as an appetizer
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
1 clove garlic, minced
2 cups Chaya leaves, chopped, boiled for 10 minutes, drained
Salt and pepper to taste
4 ounces cream cheese, room temperature
1/2 cup mayonnaise
1 scallion, thinly sliced on the bias
1/2 cup Parmesan cheese, grated
1 tablespoon lemon juice
1/2 teaspoon Tabasco
1/2 cup artichoke hearts, rough chopped
1/4 cup panko breadcrumbs mixed with 1 tablespoon melted butter
- Preheat the oven to 375º.
- Heat a sauté pan over medium heat and add the olive oil. Gently sauté the shallot and garlic until aromatic, about 1 minute. Add the chaya. Season with salt and pepper to taste.
- Transfer the chaya mixture to a food processor and add the cream cheese. Puree until smooth.
- Transfer this mixture to a bowl and stir in the mayonnaise, scallions, lemon juice, Tabasco, artichoke hearts and half of the Parmesan cheese. Season to taste with salt and pepper.
- Pour this mixture into a small baking dish, and top with the bread crumbs and remaining Parmesan cheese. Bake until the dip is golden brown and bubbly, about 25 minutes.
- Serve with Smoked Paprika Pita Chips.
Smoked Paprika Pita Chips (Vegan)
Yield: 8-10 servings
3 pita bread loaves
2 tablespoons extra virgin oil
1 teaspoon smoky paprika
1/2 teaspoon sea salt
1. Preheat the oven to 375º. Line sheet trays with parchment paper.
2. Slice the pita loaves into 8 triangles. Separate the two layers of each triangle. You should have 16 chips per loaf.
3. Combine oil, paprika and salt in the bottom of a large mixing bowl. Add pita and toss to coat. Spread out on the prepared sheet tray. Alternatively you can mix the oil, paprika and salt together in a small bowl. Lay the pita on the prepared sheet tray and brush each side with the oil mixture.
4. Bake until pita is crisp and slightly toasted, tossing once, 8 to 12 minutes.