Recipe Courtesy of Mark Reinfeld – The Doctor & The Chef

Springtime means party time! Looking for a super simple and quick recipe to serve at your next potluck or baby shower? Then this creamy, satisfying, zesty, and nutritious artichoke dip is for you!

Serve directly in a small casserole dish with vegetable crudites or crackers for dipping. Or stuff in tomatoes, bell peppers, a scooped out bread roll, and even a roasted beet (see note). Garnish with a sprinkle of smoked paprika, diced colorful bell peppers, chopped olives and/or fresh minced dill or parsley.

Cheezy Vegan Artichoke Dip

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Serves: 4-6



16 ounces vegan cream cheese

¾ cup chopped artichoke hearts

½ cup frozen and defrosted spinach, chopped, 5 ounces

2 tablespoons nutritional yeast

1 tablespoon freshly squeezed lemon juice

2 teaspoons minced garlic

¼ cup thinly sliced green onion

2 tablespoons chiffonade fresh basil

1 ½ teaspoons Italian Seasoning

Sea salt, ground black pepper, and crushed red pepper flakes to taste

1. Preheat oven to 350°F. Combine all of the ingredients in a bowl and mix well. Transfer to a small baking dish, and bake for 20 minutes. Serve warm or at room temperature.

2. To serve in a roasted beet. Preheat the oven to 400°F. Place a medium sized beet on a parchment paper-lined baking sheet and bake until a knife can easily pass through the beet, approximately 40 minutes, depending on the size of the beet. Allow to cool. Peel off the outer skin, slice the very top off of the beet. Using a spoon, scoop out the center of the beet and fill with the artichoke dip before serving.

You can mix ½ cup of breadcrumbs in a small bowl with 2 tablespoons olive oil. Spread evenly on top of casserole dish before baking.