This easy vegan artichoke dip is creamy, flavourful and ready in just 15 minutes. There is no spinach, no cashews or strange thickeners - just basic pantry ingredients. It’s perfect for a quick snack or party appetizer!
Don’t get me wrong, I’ve got nothing against spinach artichoke dip, but I especially love artichokes and maybe not everyone wants spinach in their dip all the time!
So for my fellow artichoke lovers I made this creamy vegan artichoke dip.
It’s much simpler and more economical than any vegan spinach artichoke dip recipe you’ll find online but equally versatile and delicious!
How to make vegan artichoke dip
K, it’s really easy. This artichoke dip is made with white beans and marinated artichoke hearts.
White beans are a great neutral-flavoured base and are super creamy when blended.
I often use them in soups and vegan pot pie to make a creamy broth without using cashews or plant milk thickened with flour or starch.
For the artichoke component this recipe calls specifically for oil-packed marinated artichoke hearts.
This is because the flavourful oil from the jar is also blended into the dip instead of using separate olive oil. This way you get even more artichoke flavour!
Furthermore, most marinated artichoke hearts have additional herbs and spices, and some are grilled which adds a nice smoky flavour to the dip.
So simply blend the beans together with the artichoke hearts. I like my dip to have some chunks of artichoke in it so I fully blend half the chopped artichoke hearts and stir in the other half.
A couple of tablespoons of oil from the jar of artichokes helps to up its creaminess factor. You can add as much as you like, I like to start with 2 tablespoons and adjust from there if I want more.
In addition to beans and artichokes, I added additional flavour with a bit of garlic and onion powder.
You can serve this vegan artichoke dip just as it is or you can garnish it with your favourite herb and/or an extra drizzle of oil from the jar.
What to serve artichoke dip with
Personally, I like this dip with a neutral dipper, by which I mean not a cracker with a lot of seeds or herbs to distract from the artichokes.
Crostini (toasted baguette slices) is a good option, either homemade or store-bought.
Veggies like carrot, cucumber or celery sticks if you want to keep it fresh and light.
Tortilla chips, chunks of crusty bread or hearty crackers are also great.
Can artichoke dip be made ahead?
Yes, it’s very easy to make ahead. Store the dip in an airtight container in the fridge to prevent the top from drying out.
Artichoke dip is good for three to four days when properly stored.
Vegan Artichoke Dip
- 1 jar (12 oz / 340 g) oil-packed marinated artichoke hearts - $3.79
- 1 can (14 oz / 400 g) white beans, drained and rinsed - $0.50
- ½ teaspoon garlic powder - $0.04
- ½ teaspoon onion powder - $0.04
- ½ teaspoon salt - $0.01
- 2 - 3 tablespoons of oil from the jar of marinated artichoke hearts
- Optional for garish: your favourite herb additional chopped artichoke hearts, an extra drizzle of oil.
- Drain the jar of artichoke hearts, reserving the oil. Roughly chop the hearts into smallish chunks (like what you’d find in a dip).
- Place the beans, half of the chopped artichoke hearts, garlic and onion powder, salt and 2 tablespoons of the oil in a small food processor. Blend until totally smooth.
- If you want it a bit thinner, add another tablespoon of oil. Taste and adjust the seasonings if necessary.
- Transfer to a bowl and stir in the other half of the chopped artichoke hearts.
- Garnish as desired and serve with your favourite dipper.