Simple Vegan Artichoke Dip Jump to Recipe
Vegan Artichoke Dip made with five ingredients you probably already have in your pantry. This sixty calorie vegan dip is full of artichoke flavor and is perfect for veggies, pita chips, pretzels, sandwiches, and more. If you love artichokes, you also may love this Spinach Artichoke Pasta and Slow Cooker Spinach, Artichoke, and Kale Dip.
Like so many good stories, this Vegan Artichoke Dip, started by accident. Sometimes when things don’t go as planned, the best things end up happening. For example, last week I was headed to a wedding in Philadelphia and ended up getting stuck in Dallas for the night due to a broken plane. Normally this would be a huge headache but since I have family in Dallas it turned out perfectly. My cousin came and picked me up and we had a fun filled night running around Dallas. It was a perfect accident.
Today’s recipe started out much the same. I had plans of turning these artichokes into a pasta sauce but realized after pulsing away I was missing about half the ingredients on my list. So rather than trash it, I started adding some spices and turned it into a healthy dip that also low in calories and 0 Weight Watchers Smartpoints. It's perfect with homemade chips, veggies, or spread on a sandwich. And for only 60 calories per serving and 15 calories per tablespoon, you can literally eat the entire recipe.
Since posting this recipe originally, I have gotten lots of questions about making this a creamy dip. There are a few different ways to do that, some vegan and some not.
- Greek yogurt: An easy, protein packed choice is to add some plain Greek yogurt. This will add some tartness to the recipe but it still turns out really great. Personally, I like to make it with full fat Greek yogurt but any style will work and using nonfat will keep it zero points and very low calories.
- Low fat sour cream: Like Greek yogurt, sour cream is another way to make a creamy artichoke dip. It will also add a bit of a tart flavor but is milder than the yogurt.
- Regular or vegan ricotta: For a more cheesy flavor option, you can use low fat or vegan ricotta cheese. I like to throw in some fresh herbs as well like basil or parsley to brighten everything up.
- Cashews: For a vegetarian option, you can use soaked cashews. Simply soak raw cashews in water for 1-2 hours. Then drain and add them to the food processor with the other ingredients. The soaked nuts take on a creamy texture and add a great nutty flavor to the dip.
- Regular or vegan cream cheese: Another creamy and cheesy option is reduced fat or vegan cream cheese. Plain cream cheese and flavored cream cheese both work and personally I love using the jalapeno cream cheese to add some spice.
Artichoke Dip Flavor Ideas
You can jazz up this simple vegan artichoke dip with all kinds of extra flavors and seasonings in addition to the creamy ideas above. Here are some favorites:
- Make it spicy: I am always down for some spice. You can add either red pepper flakes or fresh jalapeno to this to add some heat. If you like the flavor or pickles, you could also add some jarred pepperoncinis.
- Add lemon: Citrus helps to brighten this dip. Add some lemon zest and lemon juice to the mix to brighten things up.
- Fresh herbs: Herbs and artichoke pair really well together. Consider adding some fresh basil, cilantro, parsley, or oregano.
- Throw in some spinach: If you can't get away from the idea of spinach artichoke dip, throw in a few handfuls of leafy greens.
- Make it hummus: To thicken up the dip, you can add chickpeas or white beans and make it into a hummus style dip. You may need some extra liquid to ensure everything blends smoothly.
Looking for more healthy dips? Try some of our favorites:
Simple Vegan Artichoke Dip
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- 14.5 oz canned artichoke hearts
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp. red pepper flakes
- 1/2 tsp cumin
- 1 U garlic clove
- 1 tsp. balsamic vinegar
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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