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

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

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

Andrew Zimmern
Nov 8, 2023
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Spicy Artichoke Holiday Dip — and Yes, It’s Vegan (or Not)

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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

People ask how I do it all. The truth is, I don’t. For a few dollars a month, you can support Spilled Milk and the team that makes it.

  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.

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

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

andrewzimmern.substack.com
Barbara
Nov 8

Definitely making this for thanksgiving

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