Hot Artichoke And Roasted Red Pepper Dip Vegan Recipes

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VEGAN HOT ARTICHOKE DIP



Vegan Hot Artichoke Dip image

This vegan hot artichoke dip recipe is kinder to your waistline, yet no less luscious.

Provided by Nava Atlas

Categories     Appetizers & Snacks

Time 26m

Number Of Ingredients 11

1 tablespoon olive or other healthy vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
15-ounce can cannellini beans, drained and rinsed
1/2 cup vegan cream cheese
12-ounce jar marinated artichoke hearts, drained
1 cup baby spinach, arugula, or watercress leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1/2 teaspoon dried thyme or Italian seasoning blend
Salt and freshly ground pepper to taste
1/2 to 1 cup grated mozzarella-style nondairy cheese for topping

Steps:

  • Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
  • Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
  • Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed.
  • Transfer the mixture to a small ovenproof container; an attractive ceramic bowl is nice. Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden.
  • Serve hot or warm as suggested in the headnote. Store any unused portion in an airtight container in the refrigerator, where it will keep for up to three days.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP



Hot Roasted Red Pepper and Artichoke Dip image

This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!

Provided by ROBYN050501

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2h15m

Yield 20

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

Steps:

  • Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
  • Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
  • Pour mixture into a slow cooker.
  • Sprinkled the remaining mozzarella on top.
  • Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g

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