Creamy Easy Vegan Artichoke Dip

1/2 cup (4 oz) tofutti cream cheese

1/4 cup Nayonaise

2 Tb Nutritional Yeast mixed with 2 Tb crushed almonds

2 tsp minced garlic

2 tsp fresh lemon juice

1/2 – 2 tsp (depending how hot you like it) hot pepper sauce (such as tobasco or sriracha hot chili sauce)

1/4 tsp sea salt

1/4 tsp ground black pepper

2 cups drained, chopped artichoke hearts (remember my tip on pickled vs not pickled!)

Optional: sprinkled the top with a mixture of breadcrumbs and crushed almonds 🙂

Baguette or chips

Preheat over to 350

Combine the 1st 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish rubbed/greased or sprayed with olive oil. Sprinkle the top with the optional bread crumb/crushed almonds.

Bake it at 350 for 30 mins or until artichoke mixture is hot and begins to brown. With the baguette option, slice it and heat some olive oil in a skillet and lightly brown the slices. If you are taking it to a friend’s, take the dip out 5 mins early and do the last 5 mins at the friend’s house so it is fresh and bubbly!

6 responses to “Creamy Easy Vegan Artichoke Dip

  1. Pingback: Creamy Easy Vegan Artichoke Dip « Plant Based Diet Adventures

  2. Pingback: Creamy Easy Vegan Artichoke Dip « Plant Based Diet Adventures

  3. this recipe is yummy yummy in the tummy.


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