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Foodie Friday – Vegan Baked Artichoke Dip

img_8919I’ve had warm artichoke dip on the mind lately. It is a definite no-go for people like me with dairy and egg allergies, but I know how good it is! When I tasted the dressing I was prepping for a vegan Caesar salad, made creamy with almonds, and with a zing of lemon and bite of garlic, it instantly seemed like a delicious component of artichoke dip. This week I had some time to build on my inspiration and am really happy with the results. I think this Vegan Baked Artichoke Dip is a great go-to appetizer for the fall and upcoming holiday season. My husband and I devoured it with dinner. I’m curious to hear what you think!


  • 1/2 c organic almonds (If raw, soak for 12 hours covered in water and then drain. If not, use as is.) I think cashews would be delicious too.
  • 3 organic garlic cloves (feel free to adjust to your preference)
  • 2 TBSP nutritional yeast
  • 1/4 c organic olive oil
  • 1/4 c filtered water
  • 4 tsp organic lemon juice
  • 1 tsp organic dry mustard
  • 1/2 tsp sea salt
  • 1/2 tsp organic black pepper
  • 2 TBSP finely chopped onion
  • 1 1/4 c diced artichoke hearts

Make It:

  1. Preheat the oven to 400 and lightly spray a cooking vessel with olive oil.
  2. Place all the ingredients except the onion and artichoke hearts in a high speed blender, and process until smooth. Taste and add more salt, pepper and garlic to your preference.
  3. Drain and dice the artichoke hearts, and finely chop the onion. Pour the mixture from the blender into a bowl with the artichoke hearts and onion and stir to combine.
  4. Spoon the mixture into a baking dish. Bake at 400 for 20 minutes or until bubbling and browning on the edges.

Serve and enjoy!