Kale & White Bean Artichoke Dip

I bought entirely too much kale and was just looking for recipes to use it up. I thought this one would be aight. I tried it, and man I was blown away. It’s killer. Creamy. Savory. Cheesy. Delicious.

Made this dip for a get together. Followed some of the changes in the other comments. Used chickpeas instead of white beans and doubled the amount, left half whole and blended the other half. Cut the artichoke hearts into smaller pieces. Added juice of 1/2 lemon. Only think I would do differently next time is cute the kale into smaller pieces. The kale I had was in pretty big chunks that was hard to scoop up with tortilla chips. Otherwise, the dip was delicious and a big hit, would definitely make it again.

I made this for a family gathering and everyone loved it! As we add more and more food allergies to our cumulative list it’s getting hard to find interesting recipes that work for everyone. People especially liked the cheesy flavor and the creaminess the beans added to the overall texture. It reheats really well, so I will definitely make this ahead of an event next time. Thanks for a really delicious party dip!

Fantastic! Added lemon juice as mentioned in comments. Did a mix of kale & spinach. Also chopped the artichokes so that everything could fit better on a cracker/tortilla chip. The beans were a nice addition as well.
Everyone loved it and kept asking for a portion to take home.
Thank you!

I make this every year at Thanksgiving time. I see some reviewers have found it bland, and it can be, if you don’t add enough nutritional yeast to the recipe.

This year I accidentally used a non-dairy milk that had vanilla flavor (NOT recommended!) so to cover that after taste, I really poured on the nutritional yeast, salt and pepper. I added chili flakes, a touch of cayenne, lemon, more nutritional yeast. That seemed to make it pretty good- I think only I can tell the vanilla is in there now. My picky teenager liked it a lot, and she hates cheese.

I’m also letting that sit overnight- and then I’ll bake it in the a.m. It’s a really good recipe- it works at Thanksgiving as a counter to all of those heavy cheese appetizers – and people really appreciate the option.

And of course, make sure you check your non-dairy milk and make sure it is plain.

I’m not sure why this says that it’s not freezer friendly. I wanted to make this ahead of time and freeze it to have postpartum. I did just that and it turned out great! Made the recipe from start to finish, including baking it, and then froze. It just needed stirring and reheating after defrosting. The only thing I did differently in making this was that I used spinach instead of kale. My husband said he was surprised at how much he liked how this turned out! Love this dip and will definitely be making again!!

I’ve made this dip many times. I pretty much follow the recipe exactly except that I use an entire can of white beans. It’s SO good–and addictive. Omnis love it as well.

If just making for us, I’ll scale back the amount of oil to cut the calories. You can’t go wrong with this recipe.

My vegan and non vegan family members loved this ! I made as directed and liked the flavors. The vegan cream cheese had a good texture without all of the calories of the regular.

This was perfect! So creamy and flavorful. I added the full amount + more of nutritional yeast, salt, and pepper. Like some of the others who commented, I pureed my beans first too.

This. Was. Delicious!! I have made this as written for an appetizer and as a cream sauce over noodles.

For the cream sauce to serve over chickpea noodles, I made a few adjustments for my tastes. I added the juice of 1/2 a lemon, an additional 1/2 cup of “milk,” and was very generous with black pepper and nutritional yeast, otherwise, I made the recipe as directed.

I also roasted asparagus to top my noodles because the sauce was very creamy and rich. Thanks again for the recipe!

This was delicious! I blended the beans and added a squeeze of lemon as (some reviews suggested) and it was amazing! My boyfriend and I ate half as soon as it came out of the oven with white bean and lime flavored chips and we both agreed this will be at our next dinner party! (Whenever that is!)
Thank you minimalist baker! You never disappoint!

This dip is a vegan’s DREAM! I’ve made it 3 times and here’s what I’ve learned:

1. Don’t be shy with the nutritional yeast, salt or pepper.
2. Garbanzo beans work for this too! I prefer this dip to be a bit smoother, so I chop my beans first in a food processor (separate from all other ingredients).
3. Add a bit of lemon juice to the blender. I used 1/2 a lemon. It adds a bit of tang I felt it needed.

I’ve made several recipes from this blog and they seriously NEVER disappoint. Thank you minimalist baker! If you’ve never made anything from her site, what the heck are you waiting for?! Do it! You and your family will not be missing meat or dairy and moreover, they wont’t be disappointed!

Welp. I had really high hopes for this dip as I generally love most of the recipes I’ve made from MB. I had some leftover kale and most of the other ingredients on hand so decided to make this for an NYE treat. I had to double check that I followed the recipe correctly, and I did, but this came out fairly gloopy and not very flavorful. I’m going to eat it, so as not to waste, but I would not recommend and would not make it again.

This is delicious! I substituted oat milk for almond, doubled up the white beans and left out the cheese for on top. One of those comfort foods for a winter day!

I have made this twice now-it is so addictive! Both times, I whizzed the beans in the food processor and added them to the sauce, then added some crushed red peppers and sprinkled with basil and oregano. Second time, I added about 1-2 T lemon juice-yum! Thanks for the recipe! : )

I have now made this many times—-IT IS INCREDIBLE!! I am addicted! Thank you so much for this recipe!

Love this dip!! I followed the recipe exactly and added in the suggested extra salt and nutritional yeast which just gave it that extra cheesiness :) My Mom who is not vegan absolutely loved it so it was the perfect Mother’s Day snack :)

I have made this recipe probably hundred of times at this point. It is always perfection. I do sometimes sub actual cream cheese instead of the fake stuff and it is even more delicious. Thank you so much for creating this!

This recipe is delicious and such a crowd-pleaser! I’ve now made it for 3 different Thanksgiving/holiday parties, and it has been a huge hit at every one! Far more popular than even the turkey :D I even managed to get compliments from my dad who hates all things vegan. Be prepared to share the recipe — everyone will be begging for it! While it was epic while fresh, it also makes a great leftover meal. Enjoy!

This recipe is awesome! Even omnis loved it! I did substitute spinach instead of kale. Already made it twice this weekend and going to share it with friends tomorrow.

The sauce is so yummy! Another easy and filling dish, thank you!

Delicious! I always liked artichoke dip, but it was so oily. This one has all the flavor and texture without the oil. Thanks for the fantastic recipe!

Made this last Friday as a starter for a dinner party. Everyone couldn’t stop eating it. Soooo goood. Just delicious. I’m sure to make it many more times :)))

I have made this twice in about 2 weeks for friends that are not able to have dairy, and they LOVE it! Really wonderful flavors, and really hard for people to believe that there is no dairy involved. Thanks for your work on developing this one!

Wow this is good. Doubled the recipe for my son’s Eagle Scout award celebration. Everybody loved it!
Didn’t change a thing. And it was just as good the next day.

This is such an easy, amazing recipe! I made it for a birthday party and everyone, those non-dairy as well as dairy lovers, loved it! The hosts asked me to leave what was left so they could serve the rest with their family lunch the next day!!

made this for a christmas family lunch, most of them not vegan and they asked for the recipe! loved it!!!

We all loved this! Easy and very delicious!

I made as Thanksgiving appetizer. I accidentally bought Kite Hill Jalapeno cream cheese and it was delicious in this recipe! I blended all ingredients and skipped the parm topping. Served with pretzels, tortilla chips and carrots. Yum.

I made this for a “Friendsgiving” party last night, and it was a HUGE success! Everyone loved it and said they couldn’t believe there wasn’t dairy in it! This recipe really is a keeper. The only changes I made were using spinach instead of kale (probably 5 cups loosely chopped and loosely packed) and using KiteHill cream cheese, which is almond based. I was a little worried about the cream cheese substitution, KiteHill is the only dairy-free cream cheese brand my grocery store carries! I think it worked fine though:) Thanks for the wonderful recipe Dana!

Love this recipe and have made it several times for choosey Orange county housewives, not easy to impress them!! (Either most don’t eat cheese, gluten etc), so it’s a great when something is all gone from the bowl, thanks for the great work you do!

I first made this last Thanksgiving for my whole non-vegan family, and had people tell me “I could eat nothing but this all day and be happy.” It is super easy and a huge hit no matter the crowd. I usually use cashew milk because that’s what I generally have on hand, but I’ve done it with almond milk too and can’t really see a difference.

I’ve made it a few times since because it’s now a favorite of my mom’s, and will be making it tonight for a Halloween party! This is now my go-to party dip!

This dish was well-received! I ended up boiling the cashews for about 30 minutes because the water evaporated but that didn’t give me any issues. I used the almond milk but not the parmesan, since I served the dip cold. Really tasty, thank you!

I make this dip for pretty much every social gathering I ever go to that requires food, for any group of people, vegetarian or not! Everyone always loves it. My sister, who is kind of anti-vegan food, devoured half of it last time I made it. It’s definitely got enough “familiarity” for people that they can look past the word “vegan” and enjoy it!

I make it as is, and I very often make it a day or two before and put it in the fridge covered in aluminum foil and just bake it the day I need it!

I’m making it for a girls weekend away this weekend, so I’m looking forward to seeing the shocked faces when they ask what’s in it :)

This was beyond yummy! I ate it for three days. I just added a little almond milk, heated it up and it was so good! I’ll definitely make this when I have friends over. I added a bit of crushed red pepper on top because I can’t seem to eat kale without it :). Just ordered your cookbook today. I’ve loved every recipe I’ve made from your blog. Keep’em coming, please!

I had this for the first time when a vegan friend of mine brought it over. I loved it! We ate it with pita chips and when those ran out we just spread it over bread! I then started making it myself and it is always a hit wherever I go. It’s even good as leftovers days after.

I’ve made this recipe at least a dozen times now. It’s delicious and nutritious! My non vegan friends love it as well. Plan ahead so you can soak the Cashews in time for making and serving.
I find that using the Trader Joe’s brand vegan cream cheese tub and their marinated artichoke hearts in a jar tastes the best for this recipe. Also, serving it with Casa Sanchez Topopos chips (may only be a Bay Area San Francisco item) are the perfect match.

This is an excellent recipe. You won’t be dissappointed

This dish is SO GOOD. I made it for a holiday party and it was surrounded by people (all not vegan) dipping all night. They were scarfing it down and apologizing hahaha. I plan to make it for my family Xmas– I’m the only vegan but I know people will love it. I followed the recipe exactly and then kept it warm in a crock pot during the party.

I love your recipes! This one was a topper!!! My family couldn’t believe it was dairy free. It was beyond delicious! Thank you for creating such wonderful recipes. This will be a favorite!

I made this with pumpkin seeds as we had a plethora of allergies including tree nuts. It was awesome!! It tated cheesy and delicious! We hada ueast allergy there too so we used Tamari sauce instead of the nutritional yeast and it worked beautifully. Thanks you for this amazing recipe. I thought dip was out for us but you made it possible. Bring on the parties!

I made this tonight and it was fantastic. My husband said it was the best dinner he’s had in a while. :)

This was my first time ever having vegan cream cheese, almond milk or kale. I love how rich and cheesy the sauce was and it was nice to find a use for the nutritional yeast I bought a month ago. It’s hard to believe there was no dairy in this meal. And the added bonus is feeling so good after eating it and not feeling bogged down like I do with dairy.

Thank you for a wonderful meal and a well thought out and easy recipe to follow. I am really liking your blog. :)

LOVE THIS. This might be my favorite dip I’ve ever made or eaten. It’s got such great texture with the three different things in it (artichokes, beans, and kale). I wouldn’t say it’s healthy, but compared to regular spinach and artichoke dip loaded with cheesy calories, this is a lot better and doesn’t make me feel disgusting afterwards. I’ve made this twice now – once for New Years with a group of friends (who are all meat-eaters) and once last night for my vegan friends. Was DEVOURED both times. In fact, I just went and ate the leftovers for lunch today (the only reason we had leftovers was because I also made your pesto for dinner and we had to save room for that!).

AMAZING! Made yesterday to have a vegan option at a gathering and literally haven’t stopped eating it since. Been putting on just about everything from peppers to carrots to warm crusty bread. A great recipe when you’re craving a comfort food that’s still plant based and vegan friendly!

I’ve made this about three times and I literally lay in bed some nights dreaming of it! I love it. Can’t wait to make it for Xmas and thanksgiving this year.

I made this last night for a group of friends filled with picky eaters, carnivores, GF people, and vegans. Everyone devoured it! It was so delicious and filling and didn’t feel as heavy as some other “cheesy and creamy” dips. We did tortilla chips but it would have been great with piece of warm baguette too. Will totally make this again!