Hot artichoke dips are classic appetizer offerings, but they’re rarely vegan. This one is, and it’s every bit as luscious as the dairy version. Serve with crispbreads, baby carrots, spoon-sized chunks of red bell pepper, and Belgian endive leaves. Photos by Susan Voisin. Adapted from Vegan Holiday Kitchen.
Makes 2 cups
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- One 15- to 16-ounce can cannellini beans, drained and rinsed
- 1/2 cup vegan cream cheese
- 14-ounce can artichoke hearts, drained
- 1 cup baby spinach, arugula, or watercress leaves
- 2 tablespoons fresh dill (preferred), or 1 teaspoon dried dill
- 1/2 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 1/2 cup grated mozzarella-style nondairy cheese, optional
- Paprika for topping
Preheat the oven to 375º F.
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.
Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden. Sprinkle the top with paprika. Serve hot or warm, providing a small spreading knife or serving spoon.