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
{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | No-Cook | Lectin-Free* | Medical Medium** }
Equipment
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)
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.
Recipe Notes
- 100% non-fortified (no synthetic man-made B-12 vitamin added)
- Non-GMO
- No MSG
Nutrition Information
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 (with a heavy focus on Medical Medium® compliant) and made with clean, real food ingredients that you can feel good about eating.
BlendersLab says
looking so delicious! I wanna try this for my kid's birthday next week. Hope they'll love it! Thanks a lot, Karielyn
Karielyn Tillman says
Hi there! Thanks so much! Hope you enjoy it and I hope the birthday turns out great 🙂
Serena says
I want to try for Super Bowl! Beautiful photos!
Karielyn says
Hi there Serena! Thanks so much and I hope you enjoy it 😉
Usnea says
Been waiting ever so patiently to try this recipe, and tonite, was the nite! The only change I made was instead of lemon, I used ACV. That's because I didnt have any lemons. Came out fantastic, thank you for such an amazing dip and site. Soon I will try the creamy red lentil and kale soup <3
Karielyn says
Hi there Usnea! I'm glad you enjoyed the dip! Using ACV was an excellent substitution for the lemon and exactly what I would have used if I didn't have any lemons on hand.
Thanks for trying out the recipe and I hope you like the Creamy Red Lentil and Kale Soup just as much...it's really good too 😉