Vegan Artichoke Dip 

Vegan Artichoke Dip is the perfect appetizer for your next holiday party. Make it ahead of time and then bake it 20 minutes before your guest arrive. They will love it because it's served warm and cheesy, yet dairy free. Enjoy and Happy Holidays!


1 8-oz. package Tofutti Better Than Cream Cheese

1 tbsp olive oil

1 14-oz. can artichoke hearts, drained and chopped

1 cup fresh chopped spinach

1/4 cup water chestnuts, finely chopped

1/4 cup red bell pepper, finely chopped

2 garlic clove, minced

1/2 cup vegan mayonnaise

1/2 cup vegan Parmesan cheese

dash of black pepper / sea salt


1. Preheat oven to 350 degrees F.  Heat olive oil in a  small saucepan over medium heat. Lightly saute artichoke hearts, spinach, water chestnuts, red bell pepper and garlic.

2. Add cream cheese, mayonnaise, parmesan cheese,  black pepper and salt. Mix well and reduce heat to medium-low and let cook for 5-7 minutes.

3. Transfer artichoke dip to a 9-inch pie plate or desired baking dish. Bake for 20 to 25 minutes or until very lightly browned.

Serve warm with pita chips, tortilla chips or small pieces of french bread.

If you enjoyed vegan artichoke dip try our vegan spinach dip.

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