Vegan Hot Artichoke Dip Food

VEGAN HOT ARTICHOKE DIP

Steps:

• Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
• Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
• Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed.
• Transfer the mixture to a small ovenproof container; an attractive ceramic bowl is nice. Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden.
• Serve hot or warm as suggested in the headnote. Store any unused portion in an airtight container in the refrigerator, where it will keep for up to three days.

VEGAN ARTICHOKE DIP

Steps:

• Drain the jar of artichoke hearts, reserving the oil. Roughly chop the hearts into smallish chunks (like what you'd find in a dip).
• Place the beans, half of the chopped artichoke hearts, garlic and onion powder, salt and 2 tablespoons of the oil in a small food processor. Blend until totally smooth.
• If you want it a bit thinner, add another tablespoon of oil. Taste and adjust the seasonings if necessary.
• Transfer to a bowl and stir in the other half of the chopped artichoke hearts.
• Garnish as desired and serve with your favourite dipper.

VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
• Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
• Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
• Sprinkle the top of the dip with Parmesan-style cheese.

HOT ARTICHOKE AND ROASTED RED PEPPER DIP - VEGAN

Steps:

• On medium high heat, sauté onions and garlic and italian seasoning in a tablespoon of oil.
• When onions have become transparent add in the artichokes and roasted red peppers and sauté for a few more minutes.
• In a blender, combine cashews and water and blend until smooth 2-3 minutes.
• Add in lemon juice, liquid aminos, nutritional yeast and salt, and blend until combined well.
• Add the blended mixture to the skillet, and fold to combine.
• Cook until artichoke mixture is heated through and somewhat thickened.
• Transfer to a baking dish and place in a preheated 350* oven for 10-15 minutes, or just until lightly browned.
• Served with sliced and toasted bread of your choice.

VEGAN SPINACH-ARTICHOKE DIP

Steps:

• Preheat the oven to 350°F.
• Place the mayo, cream cheese, beans, lemon juice, garlic, salt, red pepper flakes and nutritional yeast into a food processor. Blitz until smooth. Pour into a bowl and stir in the artichoke and spinach.
• Tip into an 8-inch pie dish or oven-proof dish and bake for 15-20 minutes until starting to brown on top. Serve hot with bread or chips for dipping.

YUMMY VEGAN SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350°F.
• Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
• Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
• Combine all ingredients.
• Taste and add extra seasonings and nutritional yeast, as needed.
• Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
• Serve warm with bread or tortilla chips. Enjoy!

HOT ARTICHOKE DIP

Steps:

• Drain artichoke.
• Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
• Blend well, turn into shallow baking dish.
• Bake 15 minutes@ 350 or until bubbly.
• Serve with Bagel Chips (garlic is very good).