Vegan Artichoke Dip
Hello & Happy Monday!!
There are some foods we just organically are gravitate towards. For myself, it’s artichokes.
Whether it’s the interesting flavor, texture, or appearance, they’ve always been one of my faves due to their uniqueness. They can be roasted, steamed, fried, and used in a myriad of dishes. I typically always have a can on hand to throw into something!
Artichoke dips are sadly infamous for being laden with dairy and a high saturated fat content, but you can recreate similar version sans all of that without sacrificing flavor, and that’s how the vegan Artichoke Dip was born!
What I love about this particular dip is that it’s quick, easy, a handful of ingredients, crispy, creamy, rich with flavor, and proves that dips can still be game changing sans dairy and even packed with kale.
If you’re searching for that effortless vegan Artichoke Dip that can be thrown together with a quickness, you need this recipe!
Needing something even quicker or lighter?!
If you have even less time on your hands or want something even lighter, you can easily make a cold version by removing the Panko and Parmesan. (This was the original version I created years ago!)
Why this recipe rocks:
Great for entertaining
Perf with wine
Easily made in bulk
Yields 2 cups
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1 can artichoke hearts, quartered (in water or oil)
- 4 cloves garlic, peel on, slice ends and coat with olive oil and sea salt
- 1 can hearts of palm in water
- 2 Tbsp Olive Oil
- 1/2 tsp onion powder
- 1 tsp salt
- 1 tbsp red pepper flakes
- 2 tbsp minced parsley
- 1 cup sliced/massaged kale
- 1/2 lemon (juice)
- 2/3 cup vegan sour cream or plain yogurt
- 1 cup Panko
- 1/4 cup nutritional yeast
- 1/2 cup vegan parmesan cheese
- Preheat oven to 350. Heat quartered artichoke hearts topped with oil if in water, salt and garlic on a pan for 5-10 minutes, until lightly browned and chokes crispy. Set aside to cool, then combine all the other ingredients in a food processor. Blend until desired texture is achieved - all textures are good!
- Top with a fresh squeeze of lemon and additional olive oil if desired.
- Fold in the nutritional yeast, vegan sour cream, blended hearts of palm from for processor and the vegan parm. Layer the Panko on top.
- Bake for 10 minutes on 350, then turn up to 375 for 5 minutes or until the top starts to brown. If you want it to be piping hot, make an aluminum foil tent on top to prevent the top from burning.
- Serve with french bread, veggies, or use to top your fave vegan sammies!
To create more texture toss Panko into the dip as well!