1/2 cup oat sour cream or other plant based sour cream
1 clove garlic
1 tbsp lemon juice
1 tsp agave syrup
salt & pepper
1 red onion
3 tbsp white balsamic vinegar
2-3 good pinches of salt
sliced radishes, to serve
mâché lettuce, to serve
Start by slicing the red onion thinly and place in a shallow bowl. Add the vinegar and salt and stir to combine. Let sit for about 15 minutes.
Set oven to 175’C/350’F. Slice the baguette into 1/2 inch thick rounds. Place on a baking tray and drizzle with olive oil and salt. Toast in oven for 5-10 minutes or until the edges are golden & crusty, but the inside still soft.
Mix all ingredients for the artichoke dip with an immersion blender, until you have a chunky consistency.
Scoop the artichoke dip onto the baguette rounds. Top with sliced radish, pickled onion and mâché lettuce. Serve right away.