Curry Artichoke Dip

A vegan spin on hot artichoke dip that swaps the usual mayo and cheese for silken tofu and rice milk. Everything goes straight into a food processor, gets blended smooth, and microwaves in minutes. The result is creamy, warm, and loaded with curry spices.

The spice blend here is a from-scratch curry built from cumin, coriander, turmeric, cayenne, cloves, and hot mustard. Each spice is measured separately, which gives you control over the heat and flavor balance. The cayenne and hot mustard bring a slow, building warmth that sneaks up after a few bites.

Squeeze the artichoke hearts dry before blending. Any extra liquid will make the dip runny, and you want it thick enough to scoop with crackers or pita chips.

The recipe itself says it’s better the next day, and that’s true. Overnight in the fridge lets the spices bloom and meld. Reheat it the following day for the best flavor.

Kitchen Tips

• Use Mori-Nu silken tofu (the shelf-stable kind in the aseptic box). It blends completely smooth, unlike refrigerated firm tofu which stays grainy.
• Serve with sturdy dippers: pita chips, thick-cut veggies, or toasted baguette slices. Regular crackers will snap under the weight.
• Microwave in short bursts and stir between each. Tofu-based dips can get rubbery if overheated.

Variations

• Stir in a handful of chopped spinach before heating for a curry-spinach-artichoke dip.
• Add a squeeze of lemon juice after blending for a brighter, tangier flavor.
• Top with toasted breadcrumbs or crushed pita for crunch.