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
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.
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.