Baked Artichoke Dip


  • 1 Tbsp. olive oil
  • 1 c. finely chopped onions
  • 1/2 c. finely chopped sweet red peppers
  • 2 cloves garlic, minced
  • 1 14-oz. can artichoke hearts (in brine not oil), chopped
  • 1/2 c. raw cashews, washed
  • 1 c. water
  • 1 Tbsp. lemon juice
  • 1 tsp. Bragg’s liquid aminos
  • 1 Tbsp. nutritional yeast flakes
  • salt to taste
  • paprika for garnish


  1. Sauté onions in olive oil over low heat until carmelized, about 15 minutes. Add red peppers, garlic and artichokes.
  2. In blender, blend cashews, water, lemon juice, liquid aminos and yeast flakes until creamy.
  3. Pour into vegetables and cook until thickened and bubbly. Spoon into casserole dish and sprinkle with paprika.
  4. Place under broiler for a few minutes to heat and brown lightly. Serve with crackers, whole grain bread or toast.

*You can sprinkle a little vegan cheese on top before broiling if you like.

Browse Cook(s): Clara Iuliano
Browse Theme(s): Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.