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Vegan Artichoke Dip w/ Garlic Knots

This app is loved by vegans and non-vegans alike!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Servings 6 people


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