Hot Artichoke Dip - Dairy Free
Cook together. Eat together.
Enjoy this delicious artichoke dip.
Sometimes we surprise ourselves – or else it’s just that we miss certain dairy recipes so much that when we find a substitute it fills a pent-up craving and a new recipe seems extra delicious.
For a long time, gooey cheesy appetizers have been on our don’t-even-dare-it list of foods. The great part now is that in recent years new products keep popping up.
Over the holidays we found Kite Hill has a new almond milk-based French onion dip. It tastes pretty great, so we enjoyed our old favorite for New Year’s Eve - potato chips and French onion dip. Nothing to mix, just enjoy it out of the package.
But hot cheesy appetizers seemed a lost cause. Not so, it turns out. We decided we wanted to convert hot artichoke dip to a dairy free recipe.
One of the main ingredients is parmesan. We didn’t want to substitute with a nut-based parmesan cheese because the ones we’ve tried so far don’t melt well. (We might add a little another time just for flavor.)
The almond milk based cream cheese, though, works really well to replace cheese. It holds up to the heat while baking, has a great dip-able texture, and the taste blends well with the chopped artichokes and other ingredients.
One thing we’ll try the next time we make it is to add another half can of artichokes.
Serve it with veggies for dipping, or with crackers or focaccia bread.
Enjoy!
~ Lee
Hot Artichoke Dip – Dairy Free
ingredients:
- 1 14-15 ounce can quartered artichoke hearts (not marinated)
- 8 ounces dairy free cream cheese, such as Kite Hill brand
- 1/2 cup mayonnaise (vegan, if preferred)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon white pepper
- paprika
instructions:
How to cook Hot Artichoke Dip – Dairy Free
- In a colander, drain and rinse the artichoke hearts. Pat dry with a paper towel. Dice and set aside.
- Mix the mayonnaise and cream cheese in a medium sized mixing bowl. Stir in the lemon juice and then the garlic powder.
- Fold in diced artichokes and mix well. Season with salt and pepper.
- Scoop the mixture into an oven safe dish, approximately 9” square or round. Sprinkle with paprika and place in the center of the oven.
- Bake for 25-30 minutes until puffed up and just beginning to turn golden in color. The dip won’t bubble the way a dish with dairy cheese would.
