Paleo Cold Artichoke Dip

Total time1 hr 15 min

Prep time15 min

Cook time0 min

Chopped artichoke hearts bring briny, tender bite to this creamy, chilled dip, brightened with fresh lemon juice, garlic, and a touch of heat from red pepper flakes. It comes together in minutes and gets even better after an hour in the fridge, letting those flavors settle into something rich and tangy. A scatter of fresh chives on top adds color and a mild oniony bite right before serving. Pile it into a bowl alongside sliced vegetables for dipping, and you've got an easy, crowd-pleasing appetizer that fits neatly into a Paleo spread.

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Ingredients

8 servings

8 oz cream cheese, softened
Kite Hill Plain Almond Milk Cream Cheese Style Spread, 8 oz Treeline Plain Cashew Cream Cheese, 8oz
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½ cup mayonnaise
½ cup sour cream
1 can (14 oz) artichoke hearts, drained and roughly chopped
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 cloves garlic, minced
1 tbsp fresh lemon juice
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)

For serving

2 tbsp fresh chives, thinly sliced (optional)
crackers or sliced vegetables, for serving (optional)

Instructions

1
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 1–2 minutes.
2
Add the mayonnaise, sour cream, Parmesan, garlic, lemon juice, onion powder, salt, black pepper, and red pepper flakes, if using. Beat on low speed until fully combined and uniform, about 1 minute.

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