Friday's Fixin's: Artichoke Dip

Last week, I was at a party where Artichoke Dip was served. Is there anything better than Artichoke Dip?  I mean, seriously.  At Brookside, we can devour it pretty much as soon as it comes out of the oven.

Now the thing about traditional Artichoke Dip is that it isn’t healthy.  At all. So, I decided not to have any at the party, much to the chagrin of my tastebuds.

Well, lo and behold, as I was going through a binder full of recipes, I came across a Vegan version of Artichoke Dip.  Now, before you say “gross” and stop reading, please trust me when I say that this is absolutely DELISH and, of course, easy breezy (Silver Lining)!

When the HOTY dug in, I “forgot” to mention that it was Vegan.  Guess what?  He loved it!


Artichoke Dip – Vegan Style



  • 1 can artichoke hearts (14 oz), drained and rinsed
  • 1-2 cloves garlic, peeled and crushed
  • 1 tablespoon lemon juice
  • 1/4 cup Vegenaise (I use the lowfat version)
  • 1/4 cup Tofutti non-cream cheese
  • 2 tablespoons bread crumbs.  You can use any kind of bread; however, I prefer gluten free, so I made my own.  To make homemade breadcrumbs, simply put 1 piece of bread in the food processor.  That’s it. Easy peasy.


  • Combine garlic, lemon juice, vegenaise, non-cream cheese and pinch of salt in food processor and process until smooth.
  • Add artichoke hearts and pulse a few more times.
  • Pour mixture into a small casserole dish.
  • Sprinkle bread crumbs on top.
  • Bake at 375 for 20 to 25 minutes.



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