I am a dip kind of girl.
Give me a bag of chips and any dip in sight and I’ll call it dinner.
And when said dip has good-for-you ingredients like white beans and kale, I’m all in.
Let’s do this.
This 10-ingredient dip is inspired by my Creamy Spinach & Kale Dip, and loosely adapted from a recipe in our print cookbook!
The sauce is made with cashews, vegan cream cheese, and nutritional yeast – which adds a healthy serving of vitamin B12.
Garlic adds zest, while kale adds a punch of green color, fiber, and plenty of nutrients.
Lastly, white beans add even more creaminess to the dish, as well as fiber and plant-based protein.
Artichokes are often overlooked in the food world, in my opinion.
While preparing them whole can be a little intimidating and time consuming (update: we’ve demystified how to cook and eat an artichoke here), canned artichoke hearts are especially easy to use, and they make such a delicious addition to creamy dips, salads, and pastas.
Plus, they’re loaded with antioxidants and are especially high in fiber, among other benefits.
I think you guys are going to LOVE this dip! It’s:
Super creamy
Rich
Cheesy
Loaded with healthy ingredients
Fiber- + protein-rich
Easy
Fast
& Delicious
This dip would make the perfect side or appetizer to bring along to parties or when hosting. It can be made ahead of time and warmed up in the oven to save time. If you’re trying to imagine the flavor, it’s kind of like spinach and artichoke dip but better (!!) thanks to the addition of kale, white beans, and nutritional yeast. It’s so creamy and cheesy – I’m hooked!
What to dip with? Great question. My first choice is always tortilla chips, but it’s also great with toasted baguette, crackers, or veggies.
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it @minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Kale & White Bean Artichoke Dip
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
*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.
Maggie says
I’ve made this recipe a dozen times over the years. I love it, family loves it, friends love it, it’s a picnic staple AND a Christmas staple! I add extra nooch (probably double what’s in the recipe) and sometimes I do a little extra cashew in the cheese sauce and less of the vegan cream cheese to make it healthier. I love it on crusty sourdough toast best, but some prefer thick corn chips which can be more picnic friendly!
Whoop! We’re so happy to hear this one has been on repeat in your kitchen over the years, Maggie. Thank you for sharing! xo