This super easy vegan artichoke dip is free of dairy, gluten, and soy. It has only 3 ingredients and can be whipped up less than 5 minutes! Doesn’t get much easier than that!
Do you need a vegan dip that you can make in minutes, but will still be a crowd-pleaser?
Warm and creamy artichoke dip will impress all your Omni friends with how delicious vegan food can be!
This dip is amazing either warm or cold and works great as a sandwich spread too! I love it as a spread on my vegan toasted cheese sandwiches too!
What type of artichokes do you use?
I use the artichoke antipasto from Trader Joe’s because it’s easy for me to find and it is already chopped and ready to make into a dip.
What if I don’t have the artichoke antipasto?
You can use any artichokes that come marinated in a jar, then simply drain and chop them yourself into very small pieces. You can use a knife to cut them up or toss them into a food processor and hit pulse a few times to chop them into tiny pieces.
Note: Sometimes the artichokes have some harder chewier piece in them. Try to remove these before chopping.
How do I make easy vegan artichoke dip or spread?
- Simply mix vegan mayo with some Artichoke Antipasto together and you have a delicious dip or sandwich spread.
If you want warm cheesy vegan artichoke dip…
- If you want a hot cheesy dip, sprinkle it with some vegan cheese and pop it in the microwave for 2 minutes. Easy, cheesy vegan artichoke dip in minutes!
- You can also bake the artichoke dip in an oven-safe container at 350° F for 20 minutes until bubbly.
- Top with fresh chopped parsley if desired.
Want another delicious vegan dip?
Check out this mock vegan clam dip! You won’t believe how much this tastes like real clam dip, but it’s 100% vegan!
Don’t forget to pin this super easy vegan artichoke dip for later!
A super easy way to make vegan and gluten free artichoke dip with artichoke antipasto.
- 1 cup artichoke antipasto or finely chopped marinated artichoke hearts
- 1/4 cup vegan mayo
- 1/4 cup vegan cheese shreds optional
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Mix the artichokes and mayo in a bowl.
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Top with shredded vegan cheese.
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Microwave for 2 minutes or a little longer until cheese is melted and serve hot.
Serve hot with chips, pretzels or bread for dipping.
For a hot dip:
Microwave for 2 minutes or bake in the oven at 350° F (177° C) for about 20 minutes.
Sprinkle with fresh chopped parsley if desired.
For a cold dip:
Omit the cheese and serve cold.
