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Artichoke & Smoked Fish Dip

Serves: 6
Cooking Time: 15 min


  • 1/2 tablespoon olive oil
  • 1/2 tablespoon garlic, chopped
  • 14 oz (1 can) Manischewitz® Vegetable Broth
  • 3/4 cup unsweetened soy milk
  • 1/2 tablespoon cornstarch
  • 2 cans artichoke hearts, cut in half
  • 4 oz (1/2 cup) smoked salmon
  • 1 tablespoon fresh tarragon, chopped
  • 1/4 cup green onions, chopped
  • 2 tablespoon Manischewitz® Matzo Meal
  • salt and pepper
  1. In a medium skillet, sauté garlic in olive oil 1 to 2 minutes; add vegetable broth and simmer 5 to 8 minutes.
  2. Combine soy milk and cornstarch; add to broth mixture; simmer an additional 2 minutes; remove from heat.
  3. Place artichoke hearts in a food processor and pulse 6 or 7 times; add vegetable broth mixture and pulse an additional 3 to 4 times.
  4. Remove mixture and place in a mixing bowl.
  5. Roughly chop salmon; add to artichoke mixture.
  6. Add tarragon, green onions and matzo meal; mix well with a spoon; season with salt and pepper if desired.


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Nutrition Information

  • We apologize, but at this time we do not have the nutritional information for this recipe.