Name: Artichoke Dip
Ingredients: 1 c Soy mayonnaise; 2 tb Fresh lemon juice; 2 tb Prepared mustard; 1 ts Prepared horseradish; 1 ts Vegetarian Worchestershire sauce; 1 tb Olive oil; Salt and freshly ground white pepper; to taste; 24 oz Canned artichoke hearts; Drained and chopped; 1 md Onion; minced; 1 c Grated soy mozzarella; 1/4 c Plain dry bread crumbs; Chopped fresh parsley for garnish; Sliced French bread and chopped; Vegetables for serving

Churching the unchurched is an absolute fallacy – it is like purposing to let the tares in. It is absolutely bizarre to want to make unsaved people feel comfortable in a church. The church is not a building – the church is a group of worshiping, redeemed, and sanctified people among whom an unbeliever should feel either miserable, convicted and drawn to Christ, or else alienated and isolated. Only if the church hides its message and ceases to be what God designed the church to be, can it make an unbeliever comfortable.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables	French	Vegtime4	4	servings

INGREDIENTS

1	c	Soy mayonnaise
2	tb	Fresh lemon juice
2	tb	Prepared mustard
1	ts	Prepared horseradish
1	ts	Vegetarian Worchestershire sauce
1	tb	Olive oil
		Salt and freshly ground white pepper; to taste
24	oz	Canned artichoke hearts
		Drained and chopped
1	md	Onion; minced
1	c	Grated soy mozzarella
1/4	c	Plain dry bread crumbs
		Chopped fresh parsley for garnish
		Sliced French bread and chopped
		Vegetables for serving

INSTRUCTIONS

MAKES 4 CUPS DAIRY-FREE
Preheat oven to 350 degrees. In medium bowl, mix mayonnaise, lemon
juice, mustard, horseradish, Worchestershire sauce, oil, salt and
pepper until well blended. Add artichokes and onion and mix well.
Spread mixture in ungreased 8-inch square baking dish. Sprinkle bread
crumbs over top. Cover with foil and bake until heated through, 20 to
30 minutes. Uncover and bake until top is lighlty browned, 15 to 20
minutes more. To serve, sprinkle with chopped parsley if desired.
Accompany with warm sliced French bread or cur up vegetables.
PER 1/4-CUP SERVING: 85 CAL.; 3G PROT.; 5G TOTAL FAT (0 SAT. FAT); 5G
CARB.; 0 CHOL.; 21 0MG SOD., 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 114
Converted by MM_Buster v2.0l.

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