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Vegan Artichoke Dip

  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 2 1/2 cups 1x




  • 1 can artichoke hearts, quartered (in water or oil), drained
  • 4 cloves garlic, minced.
  • 1 can hearts of palm in water, drained,
  • 2 Tbsps Olive Oil
  • 1/2 lemon (juice)
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 2 tbsp minced parsley
  • 1 cup thinly sliced/massaged kale
  • Salt/Pepper as needed

Fold in:

  • 2/3 cup vegan sour cream or plain yogurt
  • 1 cup Panko
  • 2 tbsps nutritional yeast
  • 1/2 cup vegan parmesan cheese (optional)


  1. Preheat oven to 350. Heat a pan over medium heat. Add the quartered artichoke hearts with olive oil and cook for 3-5 minutes until lightly crispy and brown. Add the garlic, cook for an additional 3 minutes.
  2. Remove from heat and add to a food processor along with the remaining ingredients. Pulse until desired texture is achieved – all textures are good!
  3. Fold in the nutritional yeast, vegan sour cream, & vegan parm into the blended mixture. Layer into a dish and sprinkle Panko on top.
  4. Bake for 10 minutes on 350, remove from heat, set on broil, and toast the Panko on top. Should only take 2-3 minutes! If you want it to be piping hot, make an aluminum foil tent on top to prevent the top from burning.
  5. Serve with french bread, veggies, or tortilla chips!


To create more texture toss Panko into the dip as well!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dip
  • Cuisine: Side Dish
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