Gluten-free, Nut-free option, Soy-free option
Artichoke dip has always been our mom’s go-to appetizer to serve at parties, barbecues and family gatherings. Not only is this vegan version downright delicious, but it takes just five minutes to prepare. Even though it’s made with only five ingredients, it’s super flavorful and sure to please everyone, vegans and nonvegans alike. This dip is best served hot with tortilla chips. You can also slather it on a piece of pita bread for a delicious handheld that can be served as an appetizer, a side or a full meal.
Artichoke Parmesan Dip is a delightful and savory appetizer that’s perfect for parties, gatherings, or even a cozy night in. This creamy and cheesy dip is known for its rich flavor and irresistibly gooey texture. It combines the unique taste of artichoke hearts with the nutty, salty notes of Parmesan cheese, all bound together by vegan mayo. The addition of lemon juice adds a refreshing zing, and the garlic salt enhances the overall savoriness.
This dish is not only incredibly tasty but also quite versatile. It pairs wonderfully with an array of dippable options such as crackers, bread, tortilla chips, or fresh vegetable sticks. Its simplicity in preparation makes it a popular choice for hosts looking to impress their guests with minimal effort. Whether you’re hosting a casual get-together or a more formal event, Artichoke Parmesan Dip is a crowd-pleaser that will leave everyone coming back for more. Enjoy its rich, creamy, and cheesy goodness as an appetizer that sets the stage for a memorable meal.
PREP TIME: 5 minutes
COOK TIME: 21 to 22 minutes
YIELD: 6 to 8 servings
INGREDIENTS:
- Canola or olive oil (or spray version), for baking dish
- 2 (14-oz [397-g]) cans artichoke hearts
- 1½ cups (340 g) vegan Mayo or store-bought (soy-free if needed)
- 1½ cups (160 g) vegan Parmesan Cheese (2 batches) or store-bought (nut-free and/or soy-free if needed)
- 2 tsp (10 ml) lemon juice
- 1 tsp Garlic Salt or store-bought
INSTRUCTIONS:
- Preheat the oven to 350°F (180°C) and oil a 9 x 13–inch (23 x 33–cm) baking dish with canola or olive oil. Set aside.
- Drain and rinse the artichoke hearts. Pat them dry, chop into very small pieces, and place them in a large bowl.
- Add the vegan mayo, vegan Parmesan cheese, lemon juice, and garlic salt to the bowl with the chopped artichoke hearts. Mix everything well until all the ingredients are thoroughly combined.
- Spread the mixture evenly in the prepared baking dish.
- Place the baking dish on the top oven rack and bake for 20 minutes.
- After baking, switch the oven to broil on high for another 1 to 2 minutes, or until the top of the dip is nice and bubbly, with a golden-brown color.
- Remove from the oven and serve the artichoke dip warm.
