Vegan white bean artichoke dip, hot vegan spinach artichoke dip, and vegan kale and artichoke dip are some recipes for vegan artichoke dip. These recipes use ingredients such as pureed seeds, legumes and nuts instead of the dairy products used in conventional artichoke dip.
To make The Kitchn's recipe for vegan white bean artichoke dip, combine 1 15-ounce can cannellini beans, 1 15-ounce can artichoke hearts, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 cloves garlic and a pinch of red pepper flakes in a food processor. Process until fairly smooth. While the food processor runs, slowly drizzle in 1/4 cup extra virgin olive oil. Season with salt and pepper to taste, and serve garnished with minced parsley.
For LoveAndLemons.com's vegan kale and artichoke dip, place 1/2 can artichoke hearts in a blender and coarsely chop the remainder. To the blender, add 1/2 cup sunflower seeds, 1/2 cup water, 1/2 cup cooked chickpeas, 1 clove garlic and 1 teaspoon Dijon mustard. Season with juice from 1/2 a lemon, 1/4 cup nutritional yeast and salt and pepper to taste. Blend until creamy, then taste and adjust seasoning if desired. In a small skillet, cook 2 or 3 leaves of kale with a small amount of olive oil. Transfer the pureed dip to a bowl and stir in the chopped artichoke hearts, kale and 2 tablespoons chopped chives.