Spicy Vegan Artichoke Dip

Happy Holidays, everyone!

So, I have to admit that I am not the biggest fan of this time of the year.  In fact, a lot of days around Christmas I can be found doing a really good impersonation of the Grinch.

But, if the holidays have one redeeming factor to me, it is the excuse to eat copious amounts of food carbs, and not have to feel guilty about it. Eh, well, as guilty, at least.

My Christmas meal yesterday was tamed down a bit, since I spent Christmas alone with the Boyfriend, but I did make several of my favorite dishes, including this appetizer.

Is there a better way to ruin your appetite  than with a straight-out-of-the-oven artichoke dip, served with a Rosemary and Olive Oil bread (thank you, Whole Foods)? No? I didn’t think so either.

Also? It is so incredibly easy with a prep time of about 5 minutes, which is really handy when you are juggling the rest of your meal!

Vegan Artichoke Dip

Just a note: If you are making this as an appetizer for a large group of people, it is really not that big of a recipe.  It is basically the amount of the one thing of cream cheese you use (8 oz). If you need to make more, obviously you can double the recipe, but also, you may want to try adding in a bit of Vegenaise, or other vegan mayonnaise, as a filler.

Spicy Vegan Artichoke Dip

1 package of vegan cream cheese, 8 oz

1 jar of artichoke hearts, drained and diced, 6 oz

1 jalapeño, diced (or less, if you don’t like things as spicy).  You can also used jarred jalapeños for this-for those I would suggest about a handful, diced.

1/4 cup mozzarella Daiya, or your favorite cheese alternative

1 tablespoon nutritional yeast

1 teaspoon smoked paprika

1 dash of salt

Preheat oven to 350 degrees.

In a bowl, stir together all ingredients until well mixed in the cream cheese.  Spread evenly into a small casserole dish.  If you like a cheesier dip, sprinkle a bit of additional Daiya on top.

Bake for 10-15 minutes, or until the top of the dip is golden.

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7 Comments on Spicy Vegan Artichoke Dip

  1. Brian
    December 26, 2012 at 9:46 pm (3 years ago)

    Cream cheese isn’t vegan….

    • Mandi
      December 26, 2012 at 10:05 pm (3 years ago)

      Hi Brian,

      I use Tofutti cream cheese, a vegan variation. There are several great brands though! I’m sorry for the confusion, I will go back and add in the *vegan* cream cheese clarification:)

  2. Jen
    December 27, 2012 at 5:10 am (3 years ago)

    This sounds yummy! I am going to make it today.

  3. Jen
    January 4, 2013 at 5:21 pm (3 years ago)

    Hands down…..BEST dip ever!! Gave myself a belly ache because I ate the whole thing…oops

    • admin
      January 4, 2013 at 8:42 pm (3 years ago)

      Yay (not for the belly ache..)! I’m glad you liked it!! I ate WAY too much myself. I completely understand.

  4. Lizzie
    February 2, 2013 at 11:09 am (3 years ago)

    I’m totally gonna give this a try. I love spinach artichoke dip, but don’t have any spinach on hand, so am very happy to find just a straight artichoke dip! And I’m pretty sure I have a loaf of crusty bread in the freezer… Perfect! Thanks for posting. :)

  5. Jenn
    April 27, 2013 at 5:25 pm (2 years ago)

    I add spinach or kale to mine. I also usually throw in a Tablespoon of vegan sour cream to give it a little “creamier” texture. I’ve taken this dip to so many parties it’s become an expected favorite. My carnivorous friends can’t believe it’s vegan. Love love love it!


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