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Vegan Fresh Artichoke Dip with Lemon and Garlic

This lemony, garlicky spinach and artichoke dip is super flavorful and delicious when served warm with a layer of melty cheese on top.
Prep Time1 hour 30 minutes
Cook Time10 minutes
Total Time1 hour 40 minutes
Servings: 4 cups
Author: Kathy Patalsky

Ingredients

  • Ocean Mist Farms Fresh Artichokes: 2 ½ cups fresh artichoke hearts or flesh (steamed) - from about 3 fresh artichokes
  • 1 cup frozen chopped spinach, thawed
  • 1 large lemon, juiced (About 3 tablespoon juice)
  • ½ teaspoon fresh lemon zest
  • ¼ - ⅓ cup vegan mayo
  • 2-3 cloves raw garlic
  • ¼ - ½ teaspoon sea salt (to taste)
  • ¼ teaspoon black pepper
  • 1 slice vegan provolone or swiss or mozzarella cheese
  • optional additions: nutritional yeast, EVOO

Instructions

  • Prepare the artichokes: Remove the small or woody outer leaves. Using culinary shears, cut off the tips or all the leaves. Then using a bread knife or sharp Chef's knife, cut off the top of the artichoke. Rinse the artichoke in water. Repeat with all three artichokes. Place the artichokes in a steaming basket and steam for 35-45 minutes or until tender and leaves easily pull away. Remove all the leaves. You can either eat these leaves separately or attempt to scrap off any of the meaty flesh from the leaves. Remove and discard any leaves with spikes. Also discard the fuzzy tuft at the top of the heart. Slice the heart and add to a side bowl. Continue until you have all your hearts and flesh gathered.
  • Add the artichoke hearts, spinach, lemon juice and zest, vegan mayo, garlic, salt and pepper to a blender or food processor. Blend until smooth yet chunky. Do a taste test. Add more vegan mayo or salt if desired. Spoon this mixture into an oven-safe serving bowl.
  • Add the vegan cheese to the top of the dip.
  • Bake at broil for about ten minutes, or until the cheese on top begins to brown and bubble, and the dip is warmed through.
  • Serve!