This may be served hot or at room temperature. My kids eat it standing in front of an open refrigerator, spreading on crackers.

Preheat oven to 400 degrees.

• 3 green onions
• 2 cans (13.75 oz) artichoke hearts, packed in water, drained
• 1 cup mayonnaise, homemade or Hain Safflower
• 1 tablespoon lemon juice
• 1 cup imported parmesan cheese or raw cheese of your choice
• 1 teaspoon oregano
• pepper to taste

In the work bowl of a food processor, fitted with the standard metal blade, pulse the onion and artichokes until coarsely chopped. Add remaining ingredients and pulse a few times taking care not to over mix. Transfer to buttered baking dish (a pie plate works well). Bake until dip is bubbling at the edges and top is golden brown. Serve hot or room temperature.

Serve crudités style with carrot, celery, jicama and bell pepper sticks or slices. Or try the recipe for a seed cracker made with coconut flour.

Serves 4-6

—recipe submitted by Heidi Lucia Chase, NTP
luciadella@yahoo.com

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