Kale & White Bean Artichoke Dip
A creamy, savory artichoke dip with sautéed kale, white beans, and nutritional yeast for a cheesy kick. A protein-rich plant-based appetizer that requires just 10 ingredients!
Servings 6
Ingredients
- 3/4 cup raw cashews
- 3 Tbsp olive oil (DIVIDED)
- 5 cloves garlic (5 cloves yield ~2.5 Tbsp or 15 g)
- 8 ounces vegan cream cheese (I like Trader Joe’s brand or Tofutti)
- 1/2 cup unsweetened plain almond milk (or sub unsweetened rice milk or water)
- 4-6 Tbsp nutritional yeast (plus more to taste)
- 1/4 tsp each sea salt + black pepper (plus more to taste)
- 4 cups packed chopped kale (organic when possible)
- 1 (14-ounce) can artichoke hearts (drained and quartered)
- 1 cup cooked (and drained) white beans
- 2 Tbsp vegan parmesan cheese (optional // plus more for serving)
Instructions
- Soak cashews for 1 hour in boiling hot water (uncovered). Then drain and set aside.
- In the meantime, heat a large oven-safe metal or cast iron skillet over medium heat.
- Once hot, add a third of the oil (1 Tbsp or 15 ml as original recipe is written // adjust if altering batch size) and all of the garlic. Sauté for 1-2 minutes or until just golden brown. Set aside to cool.
- Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).
- To a high-speed blender, add soaked and drained cashews, sautéed garlic, vegan cream cheese, remaining olive oil (2 Tbsp or 30 ml as original recipe is written // adjust if altering batch size), and almond milk. Purée to a cream.
- Add lesser amount of nutritional yeast to start (4 Tbsp or 12 g as original recipe is written // adjust if altering batch size), and 1/4 tsp each sea salt and pepper (amount as original recipe is written // adjust if altering batch size). Blend once more.
- Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted, so consider adding the remaining nutritional yeast (2 Tbsp or 6 g as original recipe is written // adjust if altering batch size) and another 1/4 tsp sea salt (amount as original recipe is written // adjust if altering batch size). Set aside.
- Heat the skillet you used earlier over medium-high heat. Once hot, add a bit more olive oil and the kale. Season with a pinch each salt and pepper and sauté, stirring frequently for 2 minutes, to wilt and soften.
- Remove from heat and add artichokes, white beans, and all of the sauce. Stir to combine.
- Sprinkle the top with vegan parmesan cheese (2 Tbsp or 10 g as original recipe is written // adjust if altering batch size) for additional texture/flavor (optional but recommended for cheesy, crunchy top layer!). Bake for 10-12 minutes, or until bubbly and completely warmed through.
- Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being my favorite. If you prefer more cheesy flavor, garnish with more vegan parmesan cheese.
- Store leftovers covered in the refrigerator for 3-4 days, though best when fresh.
- Reheat in an oven-safe dish at 350 degree F (176 C) until warmed through (or in the microwave), adding more almond milk if dip dries out.
Notes
*This recipe is inspired by my Creamy Kale & Spinach Dip and roughly adapted from a dip in our print cookbook!
*You can make the dip up to 2 days ahead of time by preparing up to the point of baking. Bake as instructed (cooking until completely hot and bubbly) and enjoy.
*Nutrition information is a rough estimate calculated with the vegan parmesan cheese and without chips/veggies for serving.
*You can make the dip up to 2 days ahead of time by preparing up to the point of baking. Bake as instructed (cooking until completely hot and bubbly) and enjoy.
*Nutrition information is a rough estimate calculated with the vegan parmesan cheese and without chips/veggies for serving.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 346 Carbohydrates: 22.3 g Protein: 9.3 g Fat: 26.5 g Saturated Fat: 8.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 251 mg Fiber: 4.7 g Sugar: 1.2 g