Artichoke Dip

I never thought we’d be able to recreate a dairy free artichoke dip. This recipe is great and turns out creamy and delicious. I served this for Easter and no one noticed that is was diary free. The picture above is a double batch and was taken before the dip was cooked.

Ingredients

20 ounces canned artichoke hearts, drained
1 clove garlic
3 tablespoons finely chopped red onion
1/2 cup mayonnaise
1/2 cup DF sour cream
2 tablespoons DF Parmesan (I used Parma! Vegan parmesan)
1-1.5 teaspoons lemon juice
pinch of sea salt
pinch of ground pepper

big pinch of red pepper flakes (optional)
1 tablespoon Earth Balance
3 tablespoons sliced almonds

Directions

Preheat the oven to 375 degrees.

Put the artichokes and garlic in the food processor and pulse until hearts are chopped. Scoop the mixture into a medium sized mixing bowl. Add the rest of the ingredients to the mixture. Mix together until well blended. Spoon into a small baking dish or crock. Set aside.

Microwave the Earth Balance until melted (about 20-30 seconds on high). Add the sliced almonds and stir to coat. Sprinkle the buttered almonds on top of the artichoke dip. Bake in the center of the oven for 25-30 minutes until bubbly around the edges and heated through. Serve with GF crackers or toasted baguettes. Makes about 2 cups of dip.

Note: Kristie tried adding spinach to this dip and it was a big fail. It made the dip watery, which took away from the original creamy texture.

I adapted most of the ingredient amounts of the recipe but the inspiration came from the Gluten-Free Goddess.