Vegan hot artichoke dip 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) augmented by a small amount of vegan cream cheese, embellished with 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: Most hot artichoke dips call for canned artichokes, but I prefer using the marinated kind, which add more flavor.
To serve: Serve with bruschetta, fresh olive bread, and/or crackers, as well as plenty of crisp veggies. These can include baby carrots, spoon-sized chunks of red bell pepper, and Belgian endive leaves. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin, FatFreeVegan.
- 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
- 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.
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