Roasted Artichoke Hearts Dip is a creamy spread with delicious baked artichoke hearts and hearts of palm. It’s an easy appetizer that’s fancy enough for entertaining but versatile enough to enjoy with more casual meals such as in wraps or sandwiches!
Don’t you love an easy and healthy recipe that is super tasty and you can adapt it to just about any occasion? Yep, me too and you are going to love this versatile spread.
You won’t be hunting all over for these fresh vegetables because all you have to do is go to the vegetable aisle in the grocery store and look up. Top shelf quality.
I said this recipe would be easy. These canned goods still take advantage of the unique taste and nutritious benefits of both of these veggies.
An Easy Recipe
This creamy vegan spread also features 6 fresh garlic cloves and is super easy to make.
Here is an overhead photo of both the artichoke hearts and hearts of palm. They are distinct with their own flavor and seem to have been made to go together. Just the best artichoke dip.
Oh, wait. I have an artichoke hummus too that is spicy and you probably don’t want to miss this one either. It’s Artichoke Chipotle Hummus.
I have a little preparation for the garlic before the roasting.
I don’t think it’s just me that thinks this but canned artichoke hearts have a couple of tough outer leaves and some of the points are very stiff and pointy.
This is what I do and I’ll show you another visual aide right below this. I drain the can of artichoke hearts in brine and lay them out on a cutting board.
- First I check each heart quarter and take off the outer couple of tough leaves. They are only tough about 3/4’s of the way up the leave so I cut the leaves off at that point.
- Then I check to see if the very bottom points are stiff and pointy. If so I cut them off.
- You can see the leaves on the left side in the photo below. It looks like a lot but it really isn’t. Just a couple of leaver per quarter and then they are all fluffed up when I toss them over so it’s, sort of, an optical illusion.
- Discard the tough leaves pile and use all of those perfect hearts on the right.
- Lightly coat the artichokes and hearts of palm along with the cleaned garlic cloves with some extra virgin olive oil. I just put them all in a bowl together and toss with a wooden spoon.
- Pour them out onto a baking sheet as in the photo below. The top an bottom are cut off of this photo so it would fit better but It is all o pretty good about of veggies.
- Can you see some of the nice big chunks of garlic cloves?
- Now roast them in the oven for about 15 minutes or until the garlic is nicely soft and slightly browned.
- Then everything goes into a food processor along with some salt, pepper and olive oil (optional) until smooth. I add the oil to get a smoother spread.
- You can make the spread either very smooth or roughly chopped — your choice.
- Add more extra virgins olive oil by the tablespoon to get the creaminess that yo like.
A Note About Canned Artichoke Hearts and Hearts of Palm
You will probably find both of the vegetables right above the middle section in the vegetable aisle.
They may also be packed in a fancier way in the International section. Or in the specialty section.
The ones you want are right in the vegetable aisle with artichoke hearts packed in water or brine, not marinated.
The Hearts of Palm will be in a can right around there and they can both be found organic.
Roasting the drained veggies with plenty of garlic and adding simple seasoning is all you need to create this beautiful, tasty spread.
A Versatile Spread
You can serve this absolutely best artichoke dip as fancy or as casual as you want. You can’t go wrong here.
Need a good appetizer?
- Spread it on cute mini toasts and serve on a large platter.
- Stuff it in a variety of vegetables, such as mini bell peppers. The contrasting colors look beautiful too.
Want to serve something more casual?
- Use it as a dip with vegetables, chips, or pretzels—think football season, picnics, pool parties, outdoor entertaining, movie nights, just to give a few ideas.
- Spread this good stuff on some crusty bread, and a light lunch is served.
- Or you can stuff it in wraps and sandwiches too.
- It is even delicious on its own either straight out of the oven as-is or topped off with some vegan cheese.
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What Do You Think?
If you’d like to leave a star rating along with a comment, it would really be appreciated.
And if you take a photo of your completed roasted artichoke hearts recipe, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer. You could even use my hashtag #VeganInTheFreezer. I’d love to see it!
Roasted Artichoke Hearts Dip
- 14 ounces artichoke hearts in brine, drained
- 14 ounces hearts of palm, drained
- 1 tablespoon extra virgin olive oil
- 6 cloves garlic, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 425°F.
- Cut any tough edges off the leaves from the artichoke hearts.
- Cut the hearts of palm in half.
- Place the olive oil in a medium-size bowl. Add the artichoke hearts, hearts of palm, and garlic. Toss and pour out onto a baking sheet.
- Roast for 15 minutes. Remove from the oven and place the vegetables in a food processor.
- Process until almost smooth or smooth, your choice. If you would like the mixture a bit thinner, you can add a tablespoon of olive oil at a time.
- The spread is ready to serve with small toasts and pretzels. Sturdier vegetables such as carrots would be wonderful, too.