Ingredients:

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14 oz can of artichoke hearts, drained and finely chopped

1/2 cup vegan parmesan (I use Earth Island)

3/4 cup Vegenaise (if you're a garlic fiend like me, Roasted Garlic Vegenaise is supreme!)

2-3 cloves garlic, minced

1/2 TBSP lemon juice

Pinch of salt, to taste

Handful fresh flatleaf parsley, chopped (optional for topping)

 

Prepare yourself for the easiest artichoke dip ever!

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Chilled rendition (my preference):

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1) Combine all ingredients and mix well. Taste test and add more salt or lemon juice as desired.

2) Cover and chill until ready to serve. Sprinkle with chopped parsley and serve with your favourite crackers, baguette, or veggies!

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Baked rendition:

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1) Preheat oven at 350°F/180°C.

2) Combine all ingredients in a small oven-safe dish. Mix well.

3) Bake, uncovered, for 8-10 minutes. Broil an additional 3-5 minutes to brown the top.

4) Sprinkle with chopped parsley (optional) and serve with your favourite crackers, baguette, or veggies!

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