Dip into this Vegan Artichoke Dip

Well, if you can’t take a dip in a pool or the lake, you can always take a dip into this delish artichoke dip!

Easy to make Vegan Artichoke Dip with Gluten Free Bread

Forget store bought dip. This tastes fresh!

Here’s what I used to make this quick dip at home.

Artichoke Dip Ingredients

Cream cheese, 227 grams + 2 tablespoons
Mayonnaise, 1/2 cup
Plain Yogurt, 1 tablespoon
Artichoke hearts, drained and chopped
2 garlic cloves pressed or finely chopped
1/2 lemon, juiced
jalapeños, 1-2 finely chopped –
Black pepper, freshly cracked as desired
Sriracha Sea Salt, as desired
Parmesan cheese, grated, as desired

Mix cream cheese, mayonnaise and yogurt with hand blender until smooth.

Add garlic, artichokes, lemon juice and seasonings until blended.

Transfer dip it to a small oven proof casserole dish.

Top with grated parmesan cheese.

Warm at 350 in the oven for about 20 minutes or until bubbly.


Place casserole dish on a baking pan to save you from cleaning the oven should your sauce spill over. 😂

For a thicker dip. I make this recipe using non-dairy ingredients. You can use dairy and real egg mayo and the dip will be thicker. In this case, you can adjust the thickness with some milk. You’ll have to judge how much milk to add. I’d start with a 1/4 cup.

I find when I use vegan ingredients this results in a thinner dip but still it disappears super fast!! 😋

Want to add more flavor?
Try adding dry vegetable soup mix, a sprinkling of Italian herbs blend or a tablespoon of Italian salad dressing to your dip. Remember- season to taste!

Yes, I made my own bread but, you don’t have too!!

Serve hot with tortilla chips, crusty bread or crackers and your favorite freshly sliced vegetables.

Enjoy! 😘


Sweet + Salty Caramels

It’s easier than you think.

I have a sweet tooth and chewy, delightfully sweet and just perfectly salted caramels are a family favorite. It’s that time of year where I totally ramp up the baking and dessert making. I’ve tried to cut back, honestly. It’s never a good idea because people complain. “Did you make butter tarts this year? I can’t wait to have one.” Then there’s the guilt that comes with hearing that someone was looking forward to that one special treat and there’s none left or there were never any made!

Salted caramels are quick and easy to make and great for gift giving.

Get creative with your caramels.

Salted Caramels Recipe


1.25 sticks of sweet unsalted butter  
1/2 cup sugar
3 tablespoons light corn syrup

1 can of sweetened condensed milk
1/2 teaspoon vanilla extract   

 Finishing salts of your choice: Merlot infused or Lime Sea Salt for the more adventurous is delectable, but if you like the traditional salted caramels use our El Salvador Sea Salt for a nice salty crunch.


  1. Line an 8″x 8″ baking pan with foil or parchment paper ( I prefer parchment). Use spray oil or coat the foil with butter prior to pouring caramels to prevent sticking.
  2. In a medium saucepan, melt butter and sugar, stirring constantly. Stir in corn syrup and condensed milk and bring to a boil
  3. Decrease hear to medium-high and simmer, stirring constantly until the mixture achieves a deep golden colour and begins to pull away from the pan. This takes about 10 minutes.
  4. Pour into prepared pan and sprinkle with your choice of Sea Salt. Once completely cook, cut into squares and wrap in parchment paper.
  5. You can try your hand at taking a semi-cooled square of caramel and with butter hands try to roll the piece into a tube. Sprinkle with sea salt.

 I love using my Sea Salts in every day dishes. Need Sea Salt for this recipe? Please see my Etsy shop, see my website or connect with me.

Shop link: The Muskoka Pantry

Website link: Elements Sea Salt Collection Vol. 2 is now available. Limited quantities are available of Vol. 1