Vegan Hot Artichoke Dip Recipes

VEGAN ARTICHOKE DIP

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.

VEGAN HOT ARTICHOKE DIP

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 SPINACH ARTICHOKE DIP

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.