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Fast Food Effect:

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Alicia Silverstone’s Steamy, Creamy Artichoke Dip Recipe

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Alicia Silverstone's Artichoke Dip
Photo by Youngna Park

Why It's Good:

Few people can resist dipping a pita chip into a bowl of hot, cheesy artichoke dip. It's the kind of appetizer that you just can't stop eating. Unfortunately, most recipes are calorie-laden, cholesterol orgies. This one is actually not bad for you (vegan diets are lower in cholesterol, saturated fat and animal proteins), so go ahead…dip with abandon.

Why It's Green:

The way that modern civilization has come to breed animals for food often pollutes the environment while consuming huge amounts of water, grain, petroleum, pesticides and drugs. By shunning meat and dairy products, you help lessen the impact of the meat industry on the environment, not to mention the atrocities committed against factory-farmed animals.

Alicia Silverstone’s Steamy, Creamy Artichoke Dip Recipe

Alicia's always making our lists for her longtime vegan efforts, so it's no surprise that she's not clueless when it comes to finding treats she can make that don't contain animal products. This recipe comes from the Peta Celebrity Cookbook (click here to order) and totally lives up to its name. It'll definitely make your list of easy go-to recipes for your next get-together.

  • 2 8 ½ oz. cans of quartered artichokes
  • 1 cup vegan mayonnaise (such as Nayonaise)
  • 1 cup soy parmesan cheese
  • 1 tsp. paprika
  • Garlic powder to taste

1. Preheat oven to 350 degrees. Drain the liquid from the artichokes, mash and combine with the other ingredients.

2. Scoop into a casserole dish and bake for 30 minutes. Sprinkle paprika on top before serving. Serve with chips, toasted and cut pita bread or sliced fresh vegetables.