The Maui Vegetarian (www.themauivegetarian.com)

I know this isn’t the best picture, but I made this at midnight tonight, after the bread had been proofing for the sourdough starter Sunday night and then rising all day Monday. And I’m really going out on a limb with the heat, considering all of the raw food every one else is eating and how hot the kitchen is now.
Truth is, I couldn’t wait to try this artichoke dip. I was generously sent this cookbook a few days ago, and it includes pictures for the majority of the recipes. I sat on the train, flipping through the pages, my mouth watering, hoping my destination was a bit further so I could finish reading!
The dip is very cheesy-tasting, with a lemony cashew cream, chopped artichokes, onions, red bell peppers, garlic, and chiles. It is baked until browned on top. Mine did get brown on top, but I ended up inverting the dish it was in. Regardless, the dip/spread is amazingly good and easy to make. I spread it on top of the bread.
The dip is gluten-free and, if you omit the 1 tsp. of Bragg’s, soy-free.
I couldn’t resist the organic red bell peppers I found at the store….I roasted about 5 of them in total!