Vegan Artichoke Dip

When I go out to eat, there is often one item on the menu that I "wish" I could have. Artichoke dip.

Faced with a chilly October weekend, I decided to stay indoors and create my own Vegan Artichoke Dip. Wanting to make something quick and easy, I decided to use canned artichokes (plus I love their briny taste). After playing around with different variations, I finally decided the combination of a tangy sour cream, made the perfect compliment to the buttery artichoke.

Keeping with the theme (quick and easy), I decided to bake this two ways: 1) the microwave, for those desiring instant gratification or 2) the oven, for those desiring a browned and bubbly top.


INGREDIENTS

Start to Finish: 10 minutes (30 minutes if baking)

Makes: about 2 cups

  • 2 14-oz. cans of Artichoke Hearts, drained and coarsely chopped

  • 1 cup Laura Friendly Vegan Sour Cream

  • 1 tbsp fresh lemon juice

  • salt & pepper to taste

  • 1 cup vegan mozzarella shredded cheese

INSTRUCTIONS

  1. In a food processor, combine artichoke hearts, sour cream and lemon juice. Blend as much, or little, as you prefer.

  2. Season with salt & pepper to taste.

  3. Transfer to a bowl and mix in shredded cheese.

  4. If microwaving: transfer to a microwave safe bowl and heat for 3-5 minutes. Stir after each minute, until the dip is warm and cheese has melted.

  5. If baking: preheat oven to 375º F. Transfer dip into an oven-safe baking dish, that has been lightly coated with oil. Bake in the center of the pre-heated oven for about 25 minutes, until the top is lightly browned and bubbly.

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Spanish Rice