Have you ever gone to a party where the host/hostess was serving artichoke dip? It is creamy, rich, and totally an indulgence! It is definitely on my list of things that I used to gravitate towards at parties before I developed food allergies and changed my diet. I felt the same way about chocolate chip cookies and that creamy spinach dip that is often served inside a hollowed out bread roll – and you can dip the bread pieces or vegetables in it. Gosh, that was rich and fabulous.
I am a fan of artichokes because they are a nice source of protein and fiber compared to some other vegetables. This year, I have been roasting them for a variety of recipes. I prefer to buy them frozen because they are a ‘blank slate’ and you can make them whatever you want. The canned and jar packaged artichokes often contain tons of salt. I also like them this way because there is NO prep work essentially; just put them on a prepared cookie sheet and roast them in the oven at 415 degrees for about 30-35 minutes. I typically season them with olive oil, oregano, basil, parsley, and occasionally a little salt and pepper which makes them feel more Italian and flavorful. Then I can use these delicious and nutrient rich artichokes for recipes such as pasta sauce, as a main component in a spread for homemade biscuit bread, or as the main ingredient in my healthy vegan artichoke dip.
The recipe that I am discussing in this post is all about the vegan artichoke dip. It is much healthier than the typical dip you would see at parties, but it still goes well with breads, crackers, and vegetables. To be completely honest, it is not nearly as rich or as cheesy, but it is satisfying and quite enjoyable. Try this recipe out next time you’re looking for a guilt free way to enjoy snacking at a party.
- 1 12-16 ounce bag of frozen artichokes, defrosted and roasted in the oven (see note below) or 1 BPA free can of artichoke hearts in water.
- 2 cups of organic mixed baby greens (arugula, spinach, chard, kale)
- 1 handful of fresh organic Italian parsley
- 3-4 organic chives
- 1 tbsp of olive oil
- 2-3 ounces of Follow Your Heart Vegan Mozzarella Cheese (soy free version) – chopped into small cubes or shredded
- Pinch of salt and pepper to taste
- If roasting the artichokes, use 2 Tbsp of olive oil, 1 tsp of oregano, 1 tsp of parsley, and 1 tsp of basil
- Preheat the oven to 350 degrees and prepare a small baking dish such as a glass pie dish or an 8x8 square dish. Spray it with cooking spray to prevent sticking.
- While the oven is heating up, rinse your canned artichoke hearts well. However, if you are using the frozen ones, you can roast them ahead of time so they are ready to go or do it at the time of making the recipe. Roast them on a prepared cookie sheet at 415 degrees for 30-35 minutes and season with oregano, basil, parsley, and an optional pinch of salt and pepper. Drizzle with olive oil.
- Once your artichokes are ready, you will place them in the food processor using the 'S' blade. Pulse them 4-5 times to break up the large pieces.
- Now add the leafy greens, parsley, chives, and olive oil to a the food processor. Mix well until all components are minced and the texture is be mostly creamy.
- Spoon the mixture into the baking dish and spread it out evenly using a rubber spatula. Sprinkle the cheese over the top of the artichoke mixture. The 2-3 ounces of cheese is meant to offer a ‘cheesy’ experience, but it will not be completely covered in cheese.
- You are welcome to add more cheese if you want, but the recipe does not need it.
- Bake in the oven for 20-30 minutes, until cheese is melted, and the artichoke dip is warmed through. It will have a bright green color even after baking.
- Let it cool for a few minutes, then serve with your favorite crackers and/or veggies! The best part is that it is guilt free snacking!
- If you roast your artichokes ahead of time, this recipe is quick and easy.
- Feel free to use another type of cheese or non-dairy substitute if you are avoiding coconut or have another brand that you prefer. I have made it with Daiya cheese and that worked really well. Changing the cheese will not alter the integrity of this recipe.