-Vegan Blender Artichoke Dip-

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Artichoke dip is one of my favorite party dishes. It’s so tasty and full of flavor. I have a friend actually two friends that I have been friends with since I was two years old. It’s a pretty amazing thing to have a friendship for that long. But her family throws the best parties, they have a huge family and they always make artichoke dip. That’s where my love for it started and there is some major nostalgia around that dip, but I needed a vegan artichoke dip.

I wanted to recreate an artichoke dip that was A. vegan B. not so loaded with mock ingredients. I have actually recreated the one that her family uses and it basically uses vegan mayo and vegan cream cheese I believe, and it’s crazy delicious. But I wanted something a little more healthy to try out. Note, if you guys want the other recipe I would be happy to make it up and do a post on it, just let me know in the comments!

Would I say this recipe is as delicious as the full fat amazingness? No, but is it close enough and makes my body feel good? Yes! there is no shortage of flavor in this crazy easy dip. It’s perfect for the holidays and everyone I have served it to enjoyed it.

I like to serve this warm with either bread or tortilla chips. I can’t decide which I like better. Which do you like better?

What’s in this Vegan Blender Artichoke Dip?

• 2 cans artichoke hearts
• nutritional yeast
• cashews, raw
• vegan milk
• lemon juice
• vinegar
• salt
• garlic
• onion
• oil
• vegan parmesan
• panko crumbs

How do you make it?

*If you don’t have a high-speed blender you will need to soak your cashews for a few hours in warm water to get them soft enough to blend. If you do have a high-speed blender then move right along.

Preheat the oven to 400 degrees. Lightly grease an 8×8 glass dish and set aside, if you use a deeper dish you will have to adjust the baking time.

Take your high-speed blender and add all the ingredients but 1 can of the artichoke hearts and blend until smooth. Now take your chopped up artichoke hearts and hand mix them into the dip. I like doing it this way so it has some chunkiness to it, but not too much. Take an 8×8 pan and add the artichoke dip, smooth out and then make your topping.

Take a small bowl and mix the panko crumbs and cashew parmesan. You can use a store-bought vegan Parmesan cheese they have some good ones the recipe below works, or you could even do some vegan mozzarella or something like that if you wanted!

Here’s that cashew parm recipe- 3/4 cup raw cashews, 2 tablespoons nutritional yeast, 1/2 teaspoons garlic powder, 3/4 teaspoon salt- Mix all ingredients into a food processor or small blender (like a twister Blendtec) and process until it’s a little finer than cornmeal.

Sprinkle topping onto dip and cook for 20-25 minutes. If you want to add some more cheesiness you could add some vegan mozzarella, vegan cream cheese, or vegan mayo. I don’t think it needs it but it’s fun getting creative.

<3 Courtney