Hot Artichoke Dip

I’m a huge fan of hot and creamy baked dips.  They’re perfect for entertaining in that they’re not much harder to make than cold dips, but they’re so much more impressive.  They’re also especially great for this time of year when the weather’s chilly and there’s lots of football on the tube!

I have a favorite Spinach Artichoke dip that I make a lot, but once I tried this dip and saw that it was even easier to make (if that’s possible), I find that I tend to make it more often.  This recipe does contain dairy substitute products, but if you don’t have access to the ready-made products at your grocery store, there are a lot of recipes out there for making your own vegan cream cheese or sour cream if you feel so inclined.  I usually make my own vegan Parmesan, which is really easy and less expensive than buying the pre-made kind.

The predominate flavor here is artichoke, which I love.  The original recipe doesn’t call for smoked paprika, but I think it adds a nice flavor.  This dip is so creamy and perfect with pita or tortilla chips.  You might want to double it if you’re making it for a crowd.

Hot Artichoke Dip
Adapted from a recipe on PETA’s vegcooking.com

1 8-oz. package Tofutti Better Than Cream Cheese
1 14-oz. can artichoke hearts, drained and chopped
1/2 cup vegan mayonnaise
1/2 cup vegan Parmesan cheese* [see recipe below]
1 garlic clove, minced
smoked paprika

Preheat your oven to 350 degrees.

Let the “cream cheese” come to room temperature, and mix all of the ingredients together in a medium sized bowl.  Spread the mixture onto the bottom of a 9-inch pie plate or small casserole dish.  Sprinkle the smoked paprika over the top.

Bake for 20 to 25 minutes, or until very lightly browned.  Serve on crostini or with chips.

*Vegan Parmesan
This gives a nice cheesy flavor to whatever you sprinkle it on.  It’s especially good in dips like this one.

1/3 cup Nutritional Yeast flakes
2/3 cup raw cashews
1/4 teaspoon salt

Blend the ingredients together in a small food processor or spice mill until they reach a powder-like consistency.  Store the vegan Parmesan in the fridge.

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37 Responses to “Hot Artichoke Dip”

  1. The photos on your site are so GORGEOUS.I love your yellow serving thingy.

  2. This looks AMAZING. I just discovered your site via foodgawker and love it!

  3. Hi, alexx e! Thank you so much! I’m glad you like the site!

  4. Kathryn McGraw 05. Feb, 2010 at 11:55 am

    I think I may have had this at one of your parties in years past and it was delicious – and perfect for Superbowl Sunday!

  5. Dewanda Smith Johnson 05. Feb, 2010 at 2:42 pm

    I think I’m gonna make this for the superbowl! It looks delicious!! And so easy.

  6. I can attest to the deliciousness of this dip. YUM.

  7. Yummy! that would’ve have been a perfect finger food! love the cheesy texture:)

    this would be perfect for the Super Bowl day giveaway I’m hosting on my blog. would be great if you could participate!

    http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html

  8. Aw, thanks, Irene!

  9. Thanks so much, Mary! My sister got me that bakeware as a birthday gift a few years ago. I love it and use it all the time.

  10. I made this dip today, Kim, for a group of my friends from work. WOW! It was so, so, SO delish! Thanks for bringing it to my attention–I linked to you from my blog. Yummy Yum YUM!

    LJ

  11. Hi, Laura! I’m so glad that you liked it, and I really appreciate the shout out on your blog!

  12. This sounds so wonderful – thank you for sharing the recipe! I can’t wait to try it!

  13. Thanks for sharing this amazing recipe! It was so simple and delicious! My non veg parents loved it! Kim, how long does vegan parmesan stay fresh in the fridge? Thanks!!

  14. I think I need to make this right now…for breakfast!! It looks so delish!! Found you through the “Finding Vegan” site…I’ll definitely be a follower now!!

  15. Thanks, Jen @ LitasWorld!

  16. where do the cashews, yeast, and salt come into play?? They are listed after the recipe is done.

  17. Hi, Beca! That’s a separate recipe for the Vegan Parmesan cheese that you use in the Artichoke Dip. Just edited the post to try to make that more clear.

  18. I love your site and your recipes. I have made this before, and will make it tomorrow as an appetizer for my family. Thank you for sharing all of your amazing work! Happy Thanksgiving!

  19. Thanks, Samantha! It’s my pleasure – and Happy Thanksgiving to you as well!

  20. I made this for for and appetizer for Christmas dinner to take to a friend’s house. Everyone loved it. It is so delicious. The only thing I did different is added more garlic (3 cloves)!!

  21. I just made this. YUMMMM!!! I added a spoonful of white wine. This is amazing. thanks for the vegan parma recipe.

  22. Artichoke dip was always my fav for family events, and when I went vegan, I went without. Then I found your recipe, and my world changed! This is seriously better than the dairy version, and my family thinks so, too! Thanks for the recipe.

  23. Hi, can anyone tell me how this dip compares to a recipe with dairy? I am throwing a party and I want to make apps that I can eat too, and I can’t have dairy. I don’t really like tofutti “cream cheese,” but maybe it works in this recipe?

  24. Hi, Nicole! I’m not a fan of the tofutti on its own either, but it’s great in this dip (and lots of other recipes). I’ve served this to lots of non-vegans over the years, and everyone loves it. Good luck!

Trackbacks/Pingbacks

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