- 1 artichoke
- 1/3 cup Veganaise
- 1 tablespoon ginger paste
- 1 teaspoon Saracha sauce
- ½ teaspoon ground pepper
Combine Vegenaise, ginger, Sriracha sauce and pepper.
Dip artichoke leaves into sauce and enjoy.
Wine Pairing: Since the dip is spicy and creamy, I would pair it with a crisp Sauvignon Blanc. My favorite SB these days is: Boro Hills from Marlborough, New Zealand (only $9.99 at Fresh and Easy!)