While talking with Shana about what we should bring to the potluck, she mentioned an old recipe of mine that I hadn't pulled out in a while - a hot artichoke dip. I used to make this all the time while in grad school; it was my go to recipe for bringing to football game viewing parties, someone-did-something-so-let's-celebrate parties, or really any time a group of people gathered together. It was quite popular and always devoured. In fact, I would bring it to a party, set it down, and people would descend upon it, barely talking until it was gone. When we moved to western NY, I ended up making it for a party, but it didn't go as fast. I started making other things, and we just kind of forgot about this recipe. Upon bringing it to this potluck, it was devoured!
Now, this is NOT a good for you recipe. It's high in fat, although because it is vegan, the corresponding non-vegan version would be very high in fat and cholesterol. Anyway, I just thought I would give you fair warning that this is definitely a once in a while type of treat. But wow, what a delicious treat.
Hot and Creamy Vegan Artichoke Dip
4 oz. vegan cream cheese
8 oz. vegan mayo
14.5 oz. can artichoke hearts, drained and chopped
3-4 T. vegan mozzarella cheese
1/4 c. nutritional yeast, plus more for sprinkling
Preheat oven to 375.
1. Put the vegan cream cheese on the counter to soften for 10-20 minutes.
2. Drain the artichokes and cut them into smaller pieces.
3. Mix all ingredients together well, then spread into a small-ish oven-safe dish (I prefer glass).
4. Sprinkle extra nutritional yeast on top.
5. Bake for 25ish minutes, or until bubbly in the middle.
- I use the following brands: vegan cream cheese = Tofutti; vegan mayo = Veganaise; vegan mozzarella = Daiya. There are absolutely other brands to use, check out my substitutions page.
- You could certainly use a food processor to mix together all the ingredients. If you do, I'd suggest leaving the artichokes out until the other ingredients are well-mixed, then stirring in the artichokes by hand.
- I've cooked this in a variety of shapes of oven-safe dishes. As stated above, I prefer glass for this. I think an 8 x 8 pan might be the best size.
The post "Hot and Creamy Artichoke Dip" first appeared on Maggie's LesVegan Kitchen.