I make this artichoke dip every Memorial Day, every 4th of July, and every Labor Day. It’s simple to make out of bottled and canned ingredients. It’s a summer picnic staple that I make year-round, whenever I need a quick crowd-pleasing appetizer.
The original version of this recipe is called “Tim’s Thing.” It was carried half-way across the country on an airplane by my friend Jane’s then-boyfriend Tim, who was auditioning to become Jane’s husband. Jane’s family loved both the dip and Tim, who got the part.
I’ve created many versions of this recipe., but I like this one the best. It requires one can of artichoke hearts, one jar of marinated artichoke hearts, and one bottle of Trader Joe’s artichoke antipasto. If you don’t have a Trader Joe’s nearby, you can substitute other brands of artichoke hearts.
Tim’s recipe calls for grated Parmesan cheese, which adds bite and texture. I’ve tried a few non-dairy Parmesan cheeses, but none has the zest of the real thing. To compensate, I add some non-dairy sour cream, and I top the dip with dairy-free cheddar cheese. A can of green chilies adds another layer of flavor.
I added cashews to Tim’s recipe. Cashews pureed in a blender or food processor become silky smooth and add a buttery flavor to non-dairy dishes.
Don’t overblend this dip. It should be lumpy. I blend the cashews, artichoke hearts and other ingredients except artichoke antipasto in a blender, but then I gently stir or pulse in the antipasto to give the dip texture. Make it as smooth or as chunky as you prefer. It always tastes great.
Use the best mayonnaise you can find. I like Sir Kensington’s Organic Mayonnaise, which has a silky smooth flavor and texture. If you make your own, that’s even better.
Serve with gluten-free, dairy-free crackers or tortilla chips.
Dairy-Free Artichoke Dip
This simple, delicious dairy-free artichoke dip is a crowd-pleaser at summer picnics and all year long.
Ingredients
- 1 14-ounce can artichoke hearts in water, drained
- 1 12-ounce jar of marinated artichoke hearts, drained
- 1 4-ounce can green chilis
- 1/4 cup raw cashews
- 1/2 cup mayonnaise
- 1/2 cup vegan sour cream
- 1/2 teaspoon salt
- 1 clove garlic, minced (optional)
- 1 12-ounce bottle bottle artichoke antipasti (I use Trader Joe's brand)
- 1/4 cup dairy-free cheddar cheese shreds
Instructions
Preheat oven to 375 degrees F.
Put all ingredients except antipasto in a blender or food processor.
Blend until the mixture reaches your desired smoothness.
Stir in the antipasto.
Pour into a small baking dish..
Bake at 375 degrees F until bubbly and slightly brown on top, about 20 minutes.
Remove from oven and spread dairy-free cheddar cheese shreds on top.
Bake an additional 5-7 minutes, until cheese begins to melt.
Serve immediately with gluten-free, dairy-free crackers or tortilla chips.
Notes
You can use any combination of marinated artichoke hearts, canned artichoke hearts or artichoke antipasto in this recipe, but you'll have to adjust the seasonings depending upon which artichoke hearts you are using.
I added cashews to my friend’s original recipe to add a buttery flavor to the non-dairy dip.
I blend the cashews with a can of drained artichoke hearts and a bottle of drained marinated artichoke hearts.
A can of mild green chilis add a slight kick to the dip.
Mayonnaise and dairy-free sour cream add richness and tart flavor.
Blend all the ingredients together except the artichoke antipasto.
Artichoke antipasto is finely chopped, so needs no blending.
Stir the artichoke antipasto into the blended dip. Pulse once or twice to mix.
Spread the dip in a baking dish, and bake at 375 degrees F for 20 minutes, until it’s bubbly and slightly browned on top.
Top with 1/4 cup dairy-free cheddar cheese shreds, and bake for 5-7 more minutes, until the dairy-free cheese shreds begin to melt.
Serve immediately with crackers or tortilla chips.
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