I made this for the first time on New Years Eve – and brought it to a friend’s house. I’m so glad it turned out tasty because it would’ve been embarrassing if it had not been. In fact, I was excited to see that all the vegan snacks I brought that night were devoured quickly…even by the children. Aaaahh made my heart melt.

I have noticed that sometimes kids are more amenable to trying new things especially if they’re made by someone other than their parents. Why are kids like that? I think that’s a mystery for the universe.

When someone’s trying something vegan for the first time, I try to encourage them to be okay with it tasting different. Different is not bad, different can be quite good actually. Sometimes I think that non-vegans fear that vegans eat food that tastes too earthy – like dirt maybe. Sorry to disappoint them, but that’s not the case. I’m very much into my food tasting “good”….actually “very good”.

This dip recipe is simple to throw together and can be put on the list with those recipes that are “very good”. I can’t wait to make it again and eat it all myself. Just kidding…well sort of…actually, I can’t wait to make it again and share it with others wanting to try something vegan – just to see if they like it too.

Ingredients:

artichoke dip ingredients

  • 1 can artichoke hearts
  • 1 teaspoon (or 1 clove) minced garlic
  • 1 cup vegan mayonnaise (I used Nayonnaise)
  • 1 cup vegan sour cream (you could use vegan cream cheese like Tofutti here if you’d like)
  • 1 Tablespoon vegan parmesan
  • 1 Tablespoon white wine or lemon juice
  • 1 cup bread crumbs
  • 1 Tablespoon vegan butter

1. Preheat oven to 375 degrees
2. Drain artichokes and pour into a food processor and chop until fine. I don’t actually have a food processor and found that my blender just wasn’t doing the trick, so I chopped them myself…all the time thinking, I wish I had a food processor.
chopped artickoke
3. Stir in garlic.
4. In a separate bowl, combine the mayonnaise, sour cream, white wine (or lemon juice) and parmesan.

Parma! vegan parmesan
Here's the vegan parmesan I love...should be on a Lita's Loves page!

sour cream, mayonnaise, white wine and parmesan
5. Add the artichoke/garlic mixture and stir completely and pour mixture into a baking dish.
6. In a little pot or pan, melt the butter and combine with the bread crumbs.
melted butter and bread crumbs

7. When combined, top the mixture in the baking dish.
bread crumbs topping artichoke dip
8. Place baking dish in the center of the oven for 20 minutes (or until it’s all bubbly and warm).
9. Serve dip alongside crackers, flatbread, vegetables or whatever else you can dream up serving it with.

Yum!

Enjoy,
~ Lita

Lita

Comments are closed.