Healthy Artichoke Dip

This Gluten-Free Vegan No-Cook Healthy Artichoke Dip is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based dip or appetizer and because it's a no-cook recipe, it's ready to enjoy in about 5 minutes!

Gluten-Free Vegan No-Cook Healthy Artichoke Dip

Here is a Clean Eating Healthy Artichoke Dip using clean ingredients and it's also vegan, gluten-free and dairy-free.

You don't have to sacrifice the tangy flavor of artichokes and the creaminess the chickpeas add for an unhealthy version.

This one is made with clean ingredients you probably already have at home and it can be ready in just a few minutes using a Vitamix or other blender.

Here are the typical ingredients in a traditional artichoke recipe:

S.A.D. (Standard America Diet) Traditional Artichoke Dip Ingredients:  1 block cream cheese, 2 cups mayonnaise, 1 can artichoke hearts, 2 green onions, 1/2 cup grated Parmesan, 1 cup shredded mozzarella, hot sauce, Worcestershire sauce, and salt and pepper

It's basically cheese, cheese, cheese...and mayonnaise.

This healthier plant-based version is vegan, gluten-free, dairy-free, soy-free, nut-free, no-cook, and can be lectin-free and Medical Medium compliant with modifications (see below).

Expert Tips + Ingredient Substitutions 

Here are some expert tips to make this recipe perfectly:

Chickpeas. If you need this recipe to be 100% lectin-free, make sure you use Dr. Gundry's recommended brand, Eden Organic Garbanzo Beans, which have been pressure cooked to reduce/eliminate lectins. 

Artichokes. To make sure this recipe is 100% Medical Medium compliant, make sure you use artichokes that do not contain citric acid, such as these Melissa's Steamed Artichoke Hearts (Ingredients: Artichokes, Salt).

Nutritional Yeast.  I added nutritional yeast to the original recipe to give it a little bit of a "cheesy" flavor.  There is only one brand that I use, for these reasons:

• 100% non-fortified (no synthetic man-made B-12 vitamin added)
• Non-GMO
• No MSG

However, if you need this recipe to be 100% Medical Medium compliant, omit the nutritional yeast.

Lemon Juice. Freshly squeezed lemon juice will give the best flavor and nutrients because it hasn't been pasteurized, but you can substitute with store-bought organic lemon juice.

Avocado Oil. Can be substituted with organic extra-virgin olive oil in the same amount.

Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.

Water. Depending on how thick you'd like your dip to be, you may need to add a couple of tablespoons of water to thin it out. Start with adding (1) tablespoon at a time until it gets to the consistency you prefer. 

Want More Healthy Plant-Based Dip Recipes?  

Check out these:

• Healthy Party Dip Roundup 
• Spicy Balsamic Vinegar Salsa 
• Pineapple Guacamole
• or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

Gluten-Free Vegan No-Cook Healthy Artichoke Dip

This Gluten-Free Vegan No-Cook Healthy Artichoke Dip is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based dip or appetizer and because it's a no-cook recipe, it's ready to enjoy in about 5 minutes!

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | No-Cook | Lectin-Free* | Medical Medium** }

5 from 2 votes

Print Pin Review

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Yields: 4 servings

Calories : 250

Equipment

• Food Processor

Ingredients

• ▢ 1 can organic artichoke hearts (14-ounce can, drained)
• ▢ 1 can organic chickpeas (15-ounce can, drained)
• ▢ 4 tablespoons nutritional yeast
• ▢ 2 tablespoons organic tahini
• ▢ 2 tablespoons 100% pure avocado oil
• ▢ 1 tablespoon organic lemon (freshly squeezed)
• ▢ 2 cloves organic garlic
• ▢ 1 teaspoon organic chili powder
• ▢ 1/2 teaspoon Himalayan pink salt
• ▢ 2-4 tablespoons water, filtered/purified (if needed)

US Customary - Metric

Instructions

• Add all ingredients to a food processor and process just long enough until everything is well combined and there are still small pieces of artichoke. Take care to not overprocess because will have the texture of hummus.
• Serve with your favorite veggies or gluten-free chips or crackers.
• Store in an air-tight BPA-free container in the refrigerator.

Notes

*Chickpeas. If you need this recipe to be 100% lectin-free, make sure you use Dr. Gundry's recommended brand, Eden Organic Garbanzo Beans, which have been pressure cooked to reduce/eliminate lectins. 

**Artichokes. To make sure this recipe is 100% Medical Medium compliant, make sure you use artichokes that do not contain citric acid, such as these Melissa's Steamed Artichoke Hearts (Ingredients: Artichokes, Salt).

**Nutritional Yeast.  I added nutritional yeast to the original recipe to give it a little bit of a "cheesy" flavor.  There is only one brand that I use, for these reasons:

• 100% non-fortified (no synthetic man-made B-12 vitamin added)
• Non-GMO
• No MSG

However, if you need this recipe to be 100% Medical Medium compliant, omit the nutritional yeast.

Lemon Juice. Freshly squeezed lemon juice will give the best flavor and nutrients because it hasn't been pasteurized, but you can substitute with store-bought organic lemon juice.

Avocado Oil. Can be substituted with organic extra-virgin olive oil in the same amount.

Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.

Water. Depending on how thick you'd like your dip to be, you may need to add a couple of tablespoons of water to thin it out. Start with adding (1) tablespoon at a time until it gets to the consistency you prefer. 

Serving Size. This recipe will make approximately (1) cup of hummus. Nutritional information is calculated for 1/4 cup which is (1) serving.

Nutrition

Serving: 1svg | Calories: 250kcal | Carbohydrates: 11g | Protein: 6g | Fat: 20g | Sodium: 678mg | Fiber: 5g | Sugar: 1g | Calcium: 33mg

Course:Appetizer

Cuisine:American

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

Karielyn Tillman

Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.