Vegan hot artichoke dip or spread is an appetizer recipe that’s kinder to your waistline than the dairy-filled kind, yet no less luscious. A base of cannellini (large white beans) plus a bit of vegan cream cheese, tender greens, and topped with a modest sprinkling of vegan mozzarella adds up to one delicious dip!
Traditional recipes for hot artichoke dip — a classic winter appetizer for holidays and other special occasions — usually contain heart-stopping amounts of fat, including cups full of regular mayo and up to three kinds of cheese.
Use marinated artichokes for extra flavor: The typical hot artichoke spread or dip recipe call for canned artichokes, but I prefer using the marinated kind, which add more flavor.
How to serve vegan hot artichoke dip
Serve with bruschetta, fresh sourdough or olive bread, whole-grain or seed crackers, as well as plenty of crisp veggies. These can include:
- Baby carrots
- Bell peppers (small chunks)
- Belgian endive leaves
- Celery sections
Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin, FatFreeVegan.com.
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- 1 tablespoon olive 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
- 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.
See more easy vegan appetizers & snacks