Kale & White Bean Artichoke Dip Recipe
This Kale & White Bean Artichoke Dip is a creamy, cheesy vegan delight combining the earthiness of kale, the subtle tang of artichoke hearts, and the protein-rich creaminess of white beans and soaked cashews. Baked to perfection with a crispy vegan parmesan topping, it makes an excellent appetizer or snack served warm with veggies, tortilla chips, or crusty bread.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 6 servings
- Category: Dip
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Dip Base
- 3/4 cup raw cashews
- 5 cloves garlic (~2.5 Tbsp or 15 g)
- 8 ounces vegan cream cheese (e.g., Trader Joe’s or Tofutti)
- 1/2 cup unsweetened plain almond milk (or unsweetened rice milk or water)
- 4-6 Tbsp nutritional yeast (plus more to taste)
- 1/4 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 3 Tbsp olive oil (divided)
Vegetables & Beans
- 4 cups packed chopped kale (organic preferred)
- 1 (14-ounce) can artichoke hearts (drained and quartered)
- 1 cup cooked and drained white beans
Topping (Optional)
- 2 Tbsp vegan parmesan cheese (plus more for serving)
Instructions
- Soak Cashews: Soak the raw cashews in boiling hot water, uncovered, for 1 hour. After soaking, drain them thoroughly and set aside.
- Sauté Garlic: Heat a large oven-safe metal or cast iron skillet over medium heat. Add 1 Tbsp of olive oil and all the garlic cloves. Sauté for 1-2 minutes until just golden brown. Remove from heat and let cool.
- Preheat Oven: Preheat your oven to 350°F (176°C) while you prepare the dip base.
- Make Creamy Base: In a high-speed blender, combine the soaked and drained cashews, sautéed garlic with oil, vegan cream cheese, remaining 2 Tbsp olive oil, and almond milk. Blend until creamy and smooth.
- Season Base: Add 4 Tbsp nutritional yeast, 1/4 tsp sea salt, and 1/4 tsp black pepper to the blender. Blend again until fully incorporated. Taste the dip and adjust seasoning by adding the remaining 2 Tbsp nutritional yeast and an additional 1/4 tsp sea salt if desired for a cheesier, saltier flavor. Set aside the finished sauce.
- Sauté Kale: Reheat the skillet over medium-high heat. Add a little olive oil, then add the chopped kale. Season with a pinch of salt and pepper. Sauté for about 2 minutes, stirring frequently until the kale is wilted and softened.
- Combine Ingredients: Remove the skillet from heat. Add the drained and quartered artichoke hearts, cooked white beans, and the prepared creamy sauce to the skillet. Stir well to combine all ingredients evenly.
- Add Topping and Bake: Sprinkle 2 Tbsp vegan parmesan cheese evenly over the top of the dip for extra flavor and texture. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the dip is bubbly and thoroughly warmed.
- Serve: Serve the dip hot with an assortment of vegetables, tortilla chips (recommended), crackers, or toasted baguette slices. Garnish with additional vegan parmesan cheese if you prefer a cheesier finish.
- Storage & Reheat: Store leftovers covered in the refrigerator for 3-4 days. Reheat in an oven-safe dish at 350°F (176°C) until warmed through, or microwave as a quicker option. Add extra almond milk if the dip becomes dry when reheating.
Notes
- Soaking cashews softens them for a smooth, creamy texture in the dip.
- Use an oven-safe skillet such as cast iron for cooking and baking to save on cleanup.
- Adjust nutritional yeast and salt quantities according to taste for cheesiness and seasoning.
- The vegan parmesan topping adds a nice crunchy texture and extra cheesy flavor but can be omitted if desired.
- Store leftovers properly to maintain freshness and reheat gently to avoid drying out.
- Tortilla chips provide a great balance of crunch and flavor when serving this dip.
