Hot Artichoke Dip Vegan Recipes

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VEGAN SPINACH ARTICHOKE DIP



Vegan Spinach Artichoke Dip image

This Vegan Spinach Artichoke Dip is so creamy and delicious, no one would ever guess it's plant based. And it's packed with flavor from garlic, fresh herbs, and creamy white beans.

Provided by Veg Kitchen

Categories     Appetizer     Appetizer / Dip     Snack

Time 30m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion (chopped)
2 cloves garlic (minced)
15 oz cannellini beans (canned, drained and rinsed)
1/2 cup vegan cream cheese
14 oz artichoke hearts (canned, drained)
1 cup baby spinach (or arugula or watercress leaves)
2 tablespoons fresh dill (or 1 teaspoon dried dill)
1/2 teaspoon dried thyme
salt and pepper (to taste)
1/2 cup grated mozzarella-style nondairy cheese (optional)
Paprika ( for topping)

Steps:

  • Preheat the oven to 375º F.
  • Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
  • Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
  • Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed. Transfer the mixture to a small ovenproof container.
  • Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden. Sprinkle the top with paprika. Serve hot or warm, providing a small spreading knife or serving spoon.

Nutrition Facts : Calories 182 kcal, Carbohydrate 20 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Sodium 568 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

5 INGREDIENT WARM ARTICHOKE DIP



5 Ingredient Warm Artichoke Dip image

Warm your heart and soul with this deliciously creamy and tasty 5 Ingredient Warm Artichoke Dip! Easy to make and share with your friends!

Provided by Katie

Time 30m

Number Of Ingredients 5

1 400g tin of artichokes (drained - ends up being 230g of artichokes)
1/2 cup cashews (blended)
pinch of salt
1/2 tsp paprika
1 Tbsp Nutritional Yeast

Steps:

  • Blend the cashews in your food processor first, until they are finely ground.
  • Then add the rest of the ingredients and blend until well incorporated. It doesn't have to be ultra smooth, but a nice consistency.
  • Pour into a ramekin and sprinkle with a little extra paprika.
  • Bake in a pre-heated oven for 25 minutes at 180℃.
  • Enjoy with crackers, carrot sticks, cucumber, capsicum, or some toasted Turkish bread.

EASY VEGAN HOT SPINACH ARTICHOKE DIP:



Easy Vegan Hot Spinach Artichoke Dip: image

An easy 9 ingredient hot dairy-free and gluten-free spinach artichoke dip that you can make in 30 minutes. A classic crowd pleaser!

Provided by Linda & Alex

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 9

8 ounce Plain Vegan Cream Cheese (We prefer Kite Hill or Miyoko's brands.)
1/2 cup Vegan Sour Cream (We like Tofutti brand.)
1/3 cup grated vegan Parmesan (We prefer Violife or Follow Your Heart brands.)
1/3 cup vegan mozzarella shreds (We like So Delicious brand.)
½ teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
14 ounce can of quartered artichoke hearts
2/3 cup frozen or fresh spinach (chopped (if frozen, thaw and squeeze out excess water))

Steps:

  • Preheat the oven to 375˚F (176˚C)
  • Drain the artichoke hearts and place in a food processor. Pulse 3 or 4 times until bite sized pieces appear
  • In a large bowl, stir the 8 oz of cream cheese,1/2 cup of sour cream, 1/3 cup of parmesan, 1/3 cup of mozzarella, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika until completely combined. Fold the spinach and artichoke hearts into the cheese mixture until combined.
  • Evenly spread the dip into an 8-inch baking dish
  • Bake for 20-25 minutes or until it is bubbly and has golden brown spots on top.

Nutrition Facts : ServingSize 0.25 cup, Calories 105 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 306 mg, Fiber 1 g, Sugar 1 g

VEGAN HOT ARTICHOKE DIP



Vegan Hot Artichoke Dip image

This vegan hot artichoke dip recipe is kinder to your waistline, yet no less luscious.

Provided by Nava Atlas

Categories     Appetizers & Snacks

Time 26m

Number Of Ingredients 11

1 tablespoon olive or other healthy vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
15-ounce can cannellini beans, drained and rinsed
1/2 cup vegan cream cheese
12-ounce jar marinated artichoke hearts, drained
1 cup baby spinach, arugula, or watercress leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1/2 teaspoon dried thyme or Italian seasoning blend
Salt and freshly ground pepper to taste
1/2 to 1 cup grated mozzarella-style nondairy cheese for topping

Steps:

  • Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
  • Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
  • Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed.
  • Transfer the mixture to a small ovenproof container; an attractive ceramic bowl is nice. Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden.
  • Serve hot or warm as suggested in the headnote. Store any unused portion in an airtight container in the refrigerator, where it will keep for up to three days.

VEGAN ARTICHOKE DIP



Vegan Artichoke Dip image

This easy vegan artichoke dip is creamy, flavourful and ready in just 15 minutes. There is no spinach, no cashews or strange thickeners - just basic pantry ingredients. It's perfect for a quick snack or party appetizer!

Provided by Melissa

Categories     Appetizer

Time 15m

Number Of Ingredients 7

1 jar (12 oz / 340 g) oil-packed marinated artichoke hearts (- $3.79)
1 can (14 oz / 400 g) white beans, (drained and rinsed - $0.50)
1/2 teaspoon garlic powder (- $0.04)
1/2 teaspoon onion powder (- $0.04)
1/2 teaspoon salt (- $0.01)
2 - 3 tablespoons of oil from the jar of marinated artichoke hearts
Optional for garish: your favourite herb (additional chopped artichoke hearts, an extra drizzle of oil.)

Steps:

  • Drain the jar of artichoke hearts, reserving the oil. Roughly chop the hearts into smallish chunks (like what you'd find in a dip).
  • Place the beans, half of the chopped artichoke hearts, garlic and onion powder, salt and 2 tablespoons of the oil in a small food processor. Blend until totally smooth.
  • If you want it a bit thinner, add another tablespoon of oil. Taste and adjust the seasonings if necessary.
  • Transfer to a bowl and stir in the other half of the chopped artichoke hearts.
  • Garnish as desired and serve with your favourite dipper.

Nutrition Facts : Calories 295 kcal, Carbohydrate 30 g, Protein 11 g, Fat 15 g, SaturatedFat 1 g, Sodium 620 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving

VEGAN SPINACH ARTICHOKE DIP



Vegan Spinach Artichoke Dip image

This dip packs all the taste of traditional spinach artichoke dip minus the dairy. Serve hot with tortilla chips.

Provided by thedailygourmet

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 35m

Yield 10

Number Of Ingredients 9

1 (8 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container cream cheese-style spread (such as Kite Hill™), room temperature
½ (6 ounce) package fresh spinach, chopped
2 tablespoons all-purpose flour
¾ teaspoon garlic salt
¼ teaspoon thyme leaves
¼ teaspoon red pepper flakes
cooking spray
1 cup grated Parmesan-style vegan cheese (such as Follow Your Heart®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
  • Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
  • Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
  • Sprinkle the top of the dip with Parmesan-style cheese.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 10.1 g, Fat 12.9 g, Fiber 5.7 g, Protein 8.2 g, Sodium 576 mg

VEGAN SPINACH-ARTICHOKE DIP



Vegan Spinach-Artichoke Dip image

A rich dip which can be served hot or cold. It's great for dipping pizza crusts into! I've blended in white beans to give it more body and some extra protein but you can leave them out if you wish.

Provided by Izy Hossack

Categories     Spinach

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup vegan mayonnaise
6 ounces vegan cream cheese
1 (14 ounce) can white beans, drained
1/2 a lemon, juice of
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup nutritional yeast
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup cooked spinach, chopped (squeezed of excess water) or 1 cup defrosted frozen spinach (squeezed of excess water)

Steps:

  • Preheat the oven to 350°F.
  • Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach.
  • Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.

Nutrition Facts : Calories 163.4, Fat 3, SaturatedFat 0.5, Cholesterol 2.4, Sodium 294.8, Carbohydrate 27.7, Fiber 11.2, Sugar 1.6, Protein 10.2

HOT ARTICHOKE AND ROASTED RED PEPPER DIP - VEGAN



Hot Artichoke and Roasted Red Pepper Dip - Vegan image

This is a recipe I played around with based on a video I watched on YouTube called: The Everyday Dish. Most hot, oven-baked dips, commonly served as appetizers at parties are made with egg, cheese or dairy. This came out better than I ever hoped!! I actually misread the original recipe and added LESS olive oil than originally called for, and it was still delightfully rich and creamy.

Provided by Kozmic Blues

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup onion, finely chopped
3/4 cup roasted red pepper, diced
2 garlic cloves, minced
1 (14 1/2 ounce) can artichokes, drained and chopped
1/2 cup raw cashews
1/2 cup hot water
2 tablespoons lemon juice
1 teaspoon Braggs liquid aminos
1 tablespoon nutritional yeast flakes
1 teaspoon dried Italian seasoning (optional)
1 teaspoon salt (to taste)
black pepper, to taste

Steps:

  • On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
  • When onions have become transparent add in the artichokes and roasted red peppers and sauté for a few more minutes.
  • In a blender, combine cashews and water and blend until smooth 2-3 minutes.
  • Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
  • Add the blended mixture to the skillet, and fold to combine.
  • Cook until artichoke mixture is heated through and somewhat thickened.
  • Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
  • Served with sliced and toasted bread of your choice.

Nutrition Facts : Calories 67.6, Fat 3.9, SaturatedFat 0.7, Sodium 348, Carbohydrate 7.3, Fiber 2.5, Sugar 0.6, Protein 2.6

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