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Crispy Artichoke Hearts Bites & Cauliflower Dip

Delicious crispy and light snack bites with a low fat dip.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: Mediterranean
Servings: 2 portions
Calories: 439kcal
Author: Tina


  • oven


Crispy Artichoke Hearts Bites

  • 1 can artichoke hearts in water, rinsed, chopped finely mine were marinated
  • 2 medium sticks of celery diced finely
  • 1/4 cup chickpea flour
  • 1 tsp. lemon juice
  • 1/2 orange bell pepper diced very small
  • 1 tsp. Worcestershire sauce
  • 1 medium shallot diced finely
  • 1/2 cup corn or other crumbs of choice for coating
  • 1/2 cup plant based milk if needed
  • salt and pepper to taste

Cauliflower Ranch Dip, low fat

  • 1/4 cup cashews, soaked for 4 hours
  • 1 small head of cauliflower steamed till soft
  • 1 tsp. apple cider vinegar
  • 2 tsp. finely chopped pasrley
  • 2 tsp. finely chopped dill
  • 1 tsp. horseradish, optional but delicious
  • 2 tsp. onion powder
  • 2 to 4 tbsp. water, to make the blending easier
  • salt and pepper to taste


Crispy Artichoke Hearts Bites

  • Mix all the ingredients for the artichoke bites except for the crumbs and plant based milk. Season to taste. I pulsed it in a food processor for a couple of seconds to make it slightly finer than it was chopped by hand. It tends to be easier to shape when there are no big chunks in the mixture. 
  • If too sticky add an extra tbsp. of flour but don't make it too dry just enough so it is easier to make balls out of it.
  • I took about 2 Tbsp. of the mixture per ball, paddies are a bit easier to form. Be sure to flour your hands to make it less sticky.
  • I double coated these, first in the crumbs, then a little plant based milk and one more time in the crumbs.
  • Bake in a preheated oven on 375F/180C for about 20 to 25 minutes, turn half way, until crispy and golden.
  • Serve with dips! Keep in the fridge for up to 3 days. 

Cauliflower Ranch Dip ( low fat )

  • Blend the soaked cashews, steamed cauliflower, horseradish, onion powder, apple cider vinegar and water until creamy. Season to taste with salt and pepper.
  • Fold in the chopped herbs.
  • Keep in the fridge for up to 3 days. This will make a nice amount of dip which you can use on veggies, crudites and sandwiches. 


You can of course easily double or triple the recipe of the crispy Artichoke Bites to feed a bigger crowd!