• Spicy Artichoke Dip


Yes, It’s Vegan (or Not)

This dip is easy to make and can be as vegan as you want it to be. It’s guilt-free and healthy, and it makes the world a better place.

Spicy Artichoke Dip


  • Two 14-ounce cans of quartered artichoke hearts packed in water, drained and coarsely chopped
  • 2/3 cup vegan mayonnaise (or regular if you are OK with that)
  • 1/2 cup grated vegan cheese (or freshly grated Parmigiano Reggiano if you are OK with that)
  • 2 8-ounce containers Nature’s Fynd Dairy-Free Cream Cheese
  • Handful of minced parsley
  • 3 cloves of garlic, minced
  • 1 bunch scallions, sliced thin
  • 2 jalapeños, seeded and minced
  • Juice of 1 lemon
  • 2 tablespoons Madeira
  • Salt and white pepper
  • 2 cups of crumbled salt and vinegar potato chips


Preheat oven to 375 degrees F.

In a mixing bowl, combine artichoke hearts, mayo, cheese, Nature’s Fynd Dairy-Free Cream Cheese, parsley, garlic, scallions, jalapeños, lemon juice and Madeira. It should be thoroughly mixed but lumpy. Season with salt and white pepper to taste.

Put the mixture in a flat casserole dish large enough so that the mixture is no deeper than 2 inches. Top with the potato chips.

Bake uncovered for 20-25 minutes until bubbly and browned on top. Serve with crackers.

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes



Back to Recipes Page