Spicy Artichoke Holiday Dip — and Yes, It’s Vegan (or Not)

You won't believe it's dairy-free.

This dip is easy to make and can be as vegan as you want it to be. It’s guilt-free and healthy, and it makes the world a better place.

• Two 14-ounce cans of quartered artichoke hearts packed in water, drained and coarsely chopped

• 2/3 cup vegan mayonnaise (or regular if you are OK with that)

• 1/2 cup grated vegan cheese (or freshly grated Parmigiano Reggiano if you are OK with that)

• 2 containers of Nature’s Fynd Dairy-Free Cream Cheese (16 oz. total)

• Handful of minced parsley

• 3 cloves of garlic, minced

• 1 bunch scallions, sliced thin

• 2 jalapeños, seeded and minced

• Juice of 1 lemon

• 2 tablespoons Madeira

• Salt and white pepper

• 2 cups of crumbled salt and vinegar potato chips

1. Preheat oven to 375 degrees.

2. In a mixing bowl, combine artichoke hearts, mayo, cheese, Nature’s Fynd Dairy-Free Cream Cheese, parsley, garlic, scallions, jalapeños, lemon juice and madeira. It should be thoroughly mixed but lumpy. Season with salt and white pepper to taste.

3. Put mixture in a flat casserole dish large enough so that the mixture is no deeper than 2 inches. Top with the potato chips.

4. Bake uncovered for 20-25 minutes until bubbly and browned on top. Serve with crackers.