Vegan Artichoke Dip

vegan artichoke dip


  • 3 cans (14 oz each) of artichoke hearts, drained
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • Juice of 1 lemon
  • 1/2 cup avocado oil (or neutral oil)
  • 6 cloves of garlic, minced
  • 1 container of Kite Hill (or similar vegan) almond cream cheese


  1. Preheat the oven to 350.
  2. In a food processor, chop the artichokes and garlic so they still have a bit of texture, but are small enough to scoop.
  3. Add the artichokes and garlic to a round baking dish, and stir in the oil, thyme, and oregano. Cover with foil, and bake for 35-45 minutes.
  4. Remove from the oven and stir in the lemon juice. Season with salt and pepper.
  5. Stir in the vegan cream cheese of choice.
  6. Serve with tortilla chips or pita chips!

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