Checking the ingredient list, everything here is already plant-based — artichoke hearts, coconut cream, cassava flour, coconut aminos, garlic, lemon, and fresh herbs — so no swaps or flagged items to work around. That's good news, because this dip is genuinely craveable on its own merits. Tender artichoke hearts get pulsed with rich coconut cream and cassava flour until they hit that perfect chunky-not-smooth texture, while coconut aminos, garlic, and a hit of lemon juice and zest keep every bite bright and savory. A touch of turmeric and ginger warms up the background flavor, and fresh parsley and chives stirred in at the end add a clean, herby finish. An hour in the fridge lets everything meld into a cool, tangy dip that's sturdy enough to scoop with cucumber, carrot sticks, celery, or cassava crackers. It's an easy make-ahead app that fits neatly into a vegan spread without any fuss.
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Drain the artichoke hearts thoroughly and press them between paper towels until most of the moisture is removed — excess water will thin the dip.
Add the artichoke hearts, coconut cream, cassava flour, coconut aminos, apple cider vinegar, garlic, lemon juice, lemon zest, turmeric, ginger, and sea salt to a food processor. Pulse 8–10 times until the mixture is combined but still has some texture — small artichoke pieces should remain visible, not a smooth purée.
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