Vegan Artichoke Dip w/ Garlic Knots
This app is loved by vegans and non-vegans alike!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
For the dip:
- 1/2 cup vegenaise
- 1/2 cup vegan sour cream
- 12 oz canned artichoke drained and chopped
- 1/2 tbsp lemon juice
- 1/2 tbsp minced garlic
- 1 tsp salt
- 1/4 cup vegan parmesan + extra for topping
For the knots:
- 1 1/2 cans vegan crescent dough
- 2 tbsp melted vegan butter
- 1 tbsp minced garlic
- 1 tsp garlic salt
- 1 tsp parsley for topping
Preheat the oven to 350°F. Grease a large skillet.
Add vegenaise, vegan sour cream, chopped artichoke, lemon juice, minced garlic, salt and 1/4 cup vegan parmesan to a large mixing bowl. Mix until well combined. Set aside.
Make the knots: For each knot, take a piece of croissant dough and wrap it into a knot. Place on the outer edge of the skillet, leaving a little room in between each to expand. Repeat until you have ~12 knots.
Spread the dip in the center of the skillet, so that it is barely touching the outer ring of knots. Top with an extra sprinkle of vegan parmesan.
Bake for ~20 minutes, until the knots are golden and the dip is warm throughout.
In a small bowl, mix the melted butter, minced garlic and garlic salt.
Brush the vegan butter mixture on top of the knots. Sprinkle parsley over the entire dish. Enjoy warm!
Keyword appetizer, artichoke, dip, plant-based, vegan