Non-vegan recipes for hot artichoke dip, a classic appetizer, usually contain heart-stopping amounts of fat, including cups full of regular mayo and up to three kinds of cheese. Any variation of vegan hot artichoke dip recipe is kinder to your health and waistline, yet no less luscious.
Take this one, for instance, which features 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.
Most hot artichoke dips call for canned artichokes, but I prefer using the marinated kind, which add more flavor. 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.com.
- See more appetizers & snacks