Vegan hot artichoke dip recipe is kinder to your waistline than the dairy-filled kind, yet no less luscious.
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.
This one has a base of white beans: 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.
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.
- 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.
Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin, FatFreeVegan.
If you like artichoke dips, you might also be interested in:
- See more easy vegan appetizers & snacks