Vegan White Wine & Artichoke cheese Dip

Who doesn’t love a creamy, cheesy dip? If you want to wow your guest you have to make this dip as your started dish for the night. It is not only absolutely delicious but it is also super easy & quick to make!

The best part about this dip is that you can pair it with whatever you want, vegetables, crackers, bread, or make yourself some homemade Garlic & Parmesan Soft Pretzels just like I did to go with it.

If you happen to have leftovers (which I doubt!) you can keep this dip on your fridge for 5 days or freeze it and keep it for up to a month.

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White Wine & Artichoke Cheese Dip

Yield: 6

Author: Ori Harrington

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 wedge Nuts for Cheese Artichoke & Herbs Cheese
• 1 1/2 cup vegan white wine (dry preferably)
• 2/3 cup nutritional yeast
• 1/3 cup vegetable broth
• 1 1/2 tbsp vegan butter (I used Becel)
• 1 tbsp. minced garlic
• 1 tbsp. dijon mustard

Instructions

1. Melt the butter in a medium-size pot at medium-low heat. Once the butter is fully melted add in the garlic and cook until it becomes fragrant.
2. Add in the Artichoke cheese wedge, and using a wooden spoon or a whisk break it a part, cook until it melts.
3. Add in 1 cup of wine, and whisk, followed by the nutritional yeast, Dijon mustard, vegetable broth, as well as the remaining wine, whisk until it is fully dissolved.
4. Cook in a simmer for 10 minutes and serve hot.

Nutrition Facts

Calories

99.23

Fat (grams)

1.2 g

Sat. Fat (grams)

1.84 g

Carbs (grams)

6.57 g

Fiber (grams)

2.51 g

Net carbs

4.07 g

Sugar (grams)

0.95 g

Protein (grams)

3.4 g

Sodium (milligrams)

125.83 mg

Cholesterol (grams)

7.63 mg