Any time I get to a party and there is that hot, creamy artichoke dip… that’s where I park myself. This version is made from vegan pine-nut cheese, caramelized onions, and artichoke hearts. Park yourself.
I made this for our New Year’s Day party and every single person at the party asked me when the recipe was going to be on the blog, so I knew I had a winner! It would be perfect for your Super Bowl party. I served it with two home-made crackers, both from Gluten-Free Baking For Dummies. I’ll be doing a review and a giveaway of that book later this month.
I adapted the cheese recipe from Miyoko Schinner’s smoked provolone in Artisan Vegan Cheese. I simplified her recipe, then added caramelized onion and a jar of Roland artichoke hearts. You can add chopped spinach to make this more like the classic party dip.
vegan, gluten-free, low-sodium, reduced-sugar diets
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday giveaways (when available).
Hot artichoke dip with caramelized onions and pine nut provolone
- 1 cup yogurt plain unsweetened non-dairy (225 g)
- 1/2 cup wine (white) dry
- 1/2 cup pine nuts (60 g)
- 1/4 cup nutritional yeast
- 1/4 cup tapioca flour starch
- 1 tbsp agar agar powder
- 1 tsp smoked salt sea salt (omit for low-sodium diet)
- 1/2 tsp liquid smoke
- 1 onions white, yellow, brown
- 13.75 ounces artichoke hearts canned or frozen (use salt-free frozen for low-sodium diet)
- 6 ounces spinach fresh or frozen
- Can be done a day or two ahead: Make the pine-nut cheese. Put the first 8 ingredients (yogurt through liquid smoke) in the blender and blend for 3 minutes on high, stopping to scrape down the sides as necessary.
- Make the pine-nut cheese. Put the first 8 ingredients (yogurt through liquid smoke) in the blender and blend for 3 minutes on high, stopping to scrape down the sides as necessary.
- Pour the mixture into a heavy-bottomed saucepan. Cook over medium heat, stirring constantly for about five minutes. It will start out lumpy and then become smooth and thick. Reduce the heat to low and cook 3 more minutes.
- Pour the mixture into a glass bowl, using a spatula to clean out the saucepan. Smooth the top.
- Let cool on the counter, then cover and refrigerate until firm.
- Halve, peel, and thinly slice the onion. Bring a heavy saute pan or cast iron frying pan over medium heat. Add 1-2 T. olive oil and heat until it shimmers and tilt the pan until the oil covers the bottom evenly. When a drop of water sizzles, add the onions, stirring to coat. Cook for five minutes, stirring a couple of times, then turn down the heat to medium low and cook for about 30 minutes until a golden caramel color. If not using right away, store covered in the fridge.
- When you are ready to make the dip: Preheat the oven to 375F/190C/gas mark 5. Spray an oven-proof round or square serving dish.
- Drain the artichokes. If using frozen artichokes, let them thaw in a colander.
- Put the artichokes, onion, and optional spinach in a food processor and pulse until finely chopped.
- If the cheese is firm enough, grate it cheese using a box grater. (If not, just stir it in.) Mix the cheese with the onion-artichoke mixture in the sprayed serving dish, smoothing the top with a spatula.
- Bake for 30 minutes until bubbly and golden. Serve immediately with crackers.
- 88 calories
- 4 g fat
- 0 g cholesterol
- 311 mg sodium (129 mg sodium with salt omitted)
- 144 mg potassium
- 9 g carbohydrate
- 2 g fiber
- 2 g sugars
- 3 g protein
- 2 Weight Watchers Points Plus