Hot artichoke dip with caramelized onions and pine nut provolone

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Caramelized Onion and Artichoke Onion Dip | Vegan | Gluten-freeAny time I get to a party and there is that hot, creamy artichoke dip… that’s where I park myself. This version is made from vegan pine-nut cheese, caramelized onions, and artichoke hearts. Park yourself.

I made this for our New Year’s Day party and every single person at the party asked me when the recipe was going to be on the blog, so I knew I had a winner! It would be perfect for your Super Bowl party. I served it with two home-made crackers, both from Gluten-Free Baking For Dummies. I’ll be doing a review and a giveaway of that book later this month.

I adapted the cheese recipe from Miyoko Schinner’s smoked provolone in Artisan Vegan Cheese. I simplified her recipe, then added caramelized onion and a jar of Roland artichoke hearts. You can add chopped spinach to make this more like the classic party dip.Artichoke Onion Dip with Sesame Crackers

Suitable for:

vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:

migraine diets

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday giveaways (when available).

Caramelized Onion and Artichoke Onion Dip | Vegan | Gluten-free
Hot artichoke dip with caramelized onions and pine nut provolone
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Delicious vegan and gluten-free version of hot artichoke dip.
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
60 minutes 1 hour
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
60 minutes 1 hour
Caramelized Onion and Artichoke Onion Dip | Vegan | Gluten-free
Hot artichoke dip with caramelized onions and pine nut provolone
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Delicious vegan and gluten-free version of hot artichoke dip.
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
60 minutes 1 hour
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
60 minutes 1 hour
Ingredients
Pine-nut provolone
Dip
  • 1 onions white, yellow, brown
  • 13.75 ounces artichoke hearts canned or frozen (use salt-free frozen for low-sodium diet)
  • 6 ounces spinach fresh or frozen
Servings: servings
Units:
Instructions
Pine-nut provolone
  1. Can be done a day or two ahead: Make the pine-nut cheese. Put the first 8 ingredients (yogurt through liquid smoke) in the blender and blend for 3 minutes on high, stopping to scrape down the sides as necessary.
  2. Make the pine-nut cheese. Put the first 8 ingredients (yogurt through liquid smoke) in the blender and blend for 3 minutes on high, stopping to scrape down the sides as necessary.
  3. Pour the mixture into a heavy-bottomed saucepan. Cook over medium heat, stirring constantly for about five minutes. It will start out lumpy and then become smooth and thick. Reduce the heat to low and cook 3 more minutes.
  4. Pour the mixture into a glass bowl, using a spatula to clean out the saucepan. Smooth the top.
  5. Let cool on the counter, then cover and refrigerate until firm.
Dip
  1. Halve, peel, and thinly slice the onion. Bring a heavy saute pan or cast iron frying pan over medium heat. Add 1-2 T. olive oil and heat until it shimmers and tilt the pan until the oil covers the bottom evenly. When a drop of water sizzles, add the onions, stirring to coat. Cook for five minutes, stirring a couple of times, then turn down the heat to medium low and cook for about 30 minutes until a golden caramel color. If not using right away, store covered in the fridge.
  2. When you are ready to make the dip: Preheat the oven to 375F/190C/gas mark 5. Spray an oven-proof round or square serving dish.
  3. Drain the artichokes. If using frozen artichokes, let them thaw in a colander.
  4. Put the artichokes, onion, and optional spinach in a food processor and pulse until finely chopped.
  5. If the cheese is firm enough, grate it cheese using a box grater. (If not, just stir it in.) Mix the cheese with the onion-artichoke mixture in the sprayed serving dish, smoothing the top with a spatula.
  6. Bake for 30 minutes until bubbly and golden. Serve immediately with crackers.
Recipe Notes

Per serving:

  • 88 calories
  • 4 g fat
  • 0 g cholesterol
  • 311 mg sodium (129 mg sodium with salt omitted)
  • 144 mg potassium
  • 9 g carbohydrate
  • 2 g fiber
  • 2 g sugars
  • 3 g protein
  • 2 Weight Watchers Points Plus

If you want grate-able, sliceable cheese, use 2 T. (10 g) agar agar powder. Since it's expensive, I used half that amount, which results in a spreadable crock-style cheese.

Required FTC disclosure: The artichokes were sent to me by Roland Foods. I was not paid to write this post.

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