In full disclosure, this is by NO means healthy. Ok, that being said, this is SO delicious!! I had to make an appetizer for a New Year’s Eve party and since all things holiday seem to be indulgent I went along with that theme. It was fun to create a vegan version of a creamy decadent dip. There is no way anyone would guess that this was vegan. I meant to take a picture at the party of the dip in action, but of course a couple glasses of prosecco in and that thought went out the window. So you can just imagine how it would look, with pita chips and veggies digging in, the inside was very moist and creamy, and everyone loved it! Happy New Year to all! And a very healthy, happy year to ALL beings! <3
This recipe was based on my Mom’s artichoke dip. I pulled out the recipe and just made 3 easy vegan swaps. First, leave out the vegan cream cheese for about an hour until it comes to room temperature. Preheat the oven to 350 degrees. Drain the artichokes and chop.
In a mixing bowl, stir together the cream cheese, vegan mayo, vegan parm and the chopped artichokes.
Spray a square 8×8 (ish) baking dish with olive oil spray, and add the mixture, flatten with a spatula and sprinkle with breadcrumbs.
Bake for 20-25 minutes until the top is golden brown and bubbling. I served with pita chips, carrots, celery and cucumbers. Enjoy!