Kale & White Bean Artichoke Dip

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Cast-iron skillet filled with creamy gluten-free vegan Kale & White Bean Artichoke Dip

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.

Sautéing kale for our Creamy Kale & White Bean Artichoke Dip recipe

This 10-ingredient dip is inspired by my Creamy Spinach & Kale Dip, and loosely adapted from a recipe in our upcoming 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.

Artichoke hearts on a cutting board for making cheesy vegan artichoke dip

Artichokes are often overlooked in the food world, in my opinion.

While preparing them whole can be a little intimidating and time consuming, canned artichoke hearts are 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.

Stirring together ingredients for our amazing Kale & White Bean Artichoke Dip recipe

I think you guys are going to LOVE this dip! It’s:

Insanely 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!

Cast-iron skillet filled with flavorful and delicious Kale & White Bean vegan Artichoke Dip

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!
Author Minimalist Baker
Print
Skillet of Vegan GF Spinach and Artichoke Dip
4.95 from 40 votes
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings 6
Course Appetizer, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 3/4 cup raw cashews
  • 3 Tbsp olive oil
  • 5 cloves garlic (5 cloves yield ~2.5 Tbsp)
  • 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
  • 1 healthy pinch 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 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). 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 upcoming 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 sides.

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

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  1. Sarah says

    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 :)

  2. Lindsey says

    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!

  3. Anna says

    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!

  4. Bridgette Bailey says

    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.

  5. Christy says

    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!

  6. Manuela Stockburger says

    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 :)))

    • Dana @ Minimalist Baker says

      The dip makes roughly 3 1/2 cups total, so that’d be more than half the calories total calories (maybe 1,200?).

    • Krista says

      I have a bunch of kale to use and this recipe looks amazing! Can I sub a can of chickpeas for the white beans? Thank you!

      • Support @ Minimalist Baker says

        We haven’t tried that, but maybe? Though white beans will yield a more tender texture.

  7. Elizabeth Willis says

    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!

  8. Carol says

    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.

  9. Alexis Sumner says

    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!!

  10. Patricia says

    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.

  11. Megan says

    This looks so good! I want to try for the holidays but I have a tree but allergy, do you have any recommendations for subbing cashews?? Thanks!

  12. Jordan Elise says

    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!

  13. Marcia says

    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!

  14. Casey says

    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!

  15. M L says

    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!

  16. christina says

    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 :)

  17. adriana mclane says

    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!

  18. Lindsey Venesky says

    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.

  19. Micha says

    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.

  20. Sara says

    Can I sub Kale for spinach and how much if I only have frozen?

    Last time I made it, it was wonderful creamy and a winner at the dinner table.

      • Sara says

        This worked out great. Subbing with frozen spinach and coconut yoghurt for cream cheese also works (as I didn’t have any) and had your vegan mozzarella recipe in mind.
        Still creamy and very delicious.
        Another five stars! :)
        Thanks for the help.

  21. Maggie says

    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.

  22. Susie says

    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!

  23. Heather Porter says

    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!

  24. Karen says

    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. :)

  25. christine says

    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!).

  26. Erin says

    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!

  27. Jamie says

    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.

  28. Amanda says

    I would love to make this for my and my bf to share, but unfortunately he has a soy allergy (and he’s dating a vegan…what a fun couple, huh?)

    Is there any way to make this recipe soy-free? Otherwise I’ll just have to make it all for myself (which admittedly wouldn’t be SO bad)!

  29. Suzanne Vancura says

    Hi. This looks delicious. Is there anyway this can be made without cashews Or with a substitute? I have a nut allergy in my house. Thank you.

  30. Christine says

    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!

  31. Jackie says

    This dip is delicious. I made it as an appetizer for Christmas Eve, and not only did I love it, but all my non vegan family members loved it too! Multiple people asked for the recipe. I’m making it again tonight to take to a New Year’s Eve party. I can’t wait to eat it again!

  32. Michelle says

    I’ve made this twice: Once as written (delicious!) and a second time when I invited some caramelized onions to the party. I really loved both versions but the onions took this dish all the way up to 11. Winner either way! Thanks for the recipe.

    P.S. Used an almond-milk vegan cream cheese both times. Awesome.

  33. Lara says

    Do you know if this can be made ahead of time and frozen until ready to reheat? Does it freeze well? I know foods with dairy freeze weird because of separation so just wondering, thanks! :-)

  34. Nicole says

    I’m a huge fan of many of your recipes and this was no exception. I made it for a non-vegan crowd and they devoured it. I will definitely make it again. Thank you!

  35. Chipper says

    Looks so good! Do you boil the cashews for 1hr? Or bring the water to a boil and then remove from heat for an hour?

    • Dana @ Minimalist Baker says

      No, just bring water to boiling, pour over the cashews, soak (at room temperature) for 1 hour, drain.

    • Kimberly Huey says

      In my opinion, you should powderize the pumpkin seeds first while the blender is dry. It gives that cheesy flavor without the hard sharp pumpkin texture.

  36. Kayla says

    I’m unfortunately allergic to cashews (even though they’re delicious and my favorite), they seems be in a lot of vegan recipes, is there a decent substitute?

  37. Kathleen / Produce On Parade says

    I made this and it was ahhhhhmazing! It tasted kind of oceany for some reason too… like a crab dip. It was a nice surprise actually. Super delicious!

  38. Sneha says

    Hey. Can i add any kind of coconut oil or sun flower oil instead of olive oil. I just want to know that. If taste changes while we change the oil it not?

  39. Haley says

    I love this reinvented artichoke dip, Dana! Kale and white beans are such a good addition. So creative and yummy!

  40. Laura says

    I made this Kale White Bean Artichoke Dip as a side at Easter dinner – it was wonderful! One person asked me for the recipe so she could make it too! Thanks!!

  41. Judith says

    I made this today for my family and everyone RAVED about it! So easy to make and SOdelicious. It can even be used as a meal on a bed of greens. I will definitely be making this many, many more times! I would rate it 10 stars!

  42. Judith says

    I made this today for my family and everyone RAVED about it! So easy to make and SOdelicious. It can even be used as a meal on a bed of greens. I will definitely be making this many, many more times!

  43. Bri says

    So, we’ve only prepped it (it hasn’t made it to the oven yet), and it’s already (expletive!) delicious. Adding some toasted walnuts with a dusting of smoked paprika, though the nuts would probably be better if actually smoked. Excited! Thank you!

  44. Mandi says

    I made this, and on a whim tossed it in a batch of pasta. It was AWESOME. Thanks! (I threw in some crushed red pepper for a little kick!)

  45. Jen @ sweetgreenkitchen.com says

    Oh yum, I love everything about this dip! Cashew creams are one of my fave ingredients, so versatile, delicious and healthy! Kale, artichoke, white beans, triple yum! Making this for the weekend, for sure.

  46. Sherly says

    Love this ingredients??sounds sweet.My hubby got some cholesterol but he never bothers if i serve for him?

  47. Lauren says

    Happened to have all the ingredients on hand and made it today. Yum yum and yum! Thanks for making vegan eating fun!

  48. Cassie says

    YIKES. Present any type of veggie bean dip to me and it’ll cover all of my calories in a day ? including this one too!

    • Kimberly Huey says

      i always sub 1/4 – 1/3 cashew butter when a recipe calls for a cup of raw cashews. last night i made this rec ip pe and it was amazing.

  49. Emily @ Robust Recipes says

    Looks amazing! I love dips too! Most traditional dips have a ton of cheese in them! This looks like a much healthier, and lighter version! yum!

  50. Jennifer says

    Do you think I could make this with just silken tofu instead of the Tofutti? I don’t love all the stuff that is in that highly processed product. Or could I do a little more white beans to make up for it? Just curious–not complaining. I have everything I need to make this other than the “cream cheese” so I thought I’d ask. :)

    • Dana @ Minimalist Baker says

      Hi Jennifer! Vegan cream cheese isn’t something I indulge in often, so I’m OK with it on occasion. And honestly, the Trader Joe’s and Tofutti brands are pretty good in terms of ingredients. But if you’re looking for a substitute, I would try subbing 1 part cashews and 1 part silken tofu. I haven’t tried it that way, but it may work. Hope that helps!

    • Angelica Garcia says

      Thanks. Have that same question… Hard for me to truly enjoy a healthy dish with Tofutti in it. Can anyone report on using a less processed sub? Maybe homemade cream cheese?

  51. Natalie | Feasting on Fruit says

    I LOVE spinach artichoke dip, but this is like a fancier healthier version! I’m with ya, can’t beat tortilla chips for diving into a beautiful dip like this :)

  52. Emilie @ Emilie Eats says

    I just had to stop myself from drooling all over my laptop (TMI?). I could definitely eat this straight with a spoon and call it dinner. I mean, veggies, right?

  53. Leah @ Grain Changer says

    I am a huge dip girl, too! Dips are dinner way more than I would like to admit, but hey – when they’re THIS delicious, who can be stopped? Loving this, Dana, and can’t wait to make it soon.

  54. Celeste | The Whole Serving says

    Yum! I think I’ll give this one a try this weekend at my family gathering. I won’t tell them what they’re eating until after they have a chance to enjoy the awesomeness.
    Thanks, another great one.

  55. Chelsea @ Baked Greens says

    This looks perfect, Dana! I sort of feel like I need to make this into a pizza, preferably tomorrow night. Do you think the dip would ooze off my pizza dough, or should I go for it?

    • Dana @ Minimalist Baker says

      I think if you made the crust a little high, it would work! Let me know if you give it a try!

    • Jeanne says

      Make the pizza in an oiled cast iron pan…think deep dish. Push the dough up the sides, add filling and bake!

  56. Vivian | stayaliveandcooking says

    A dip that’s good for you, count me in! Maybe this would be nice with bread too… I should try it!

  57. Jessica says

    I’m the same with a bag of crisps (as we call them in the UK!) I need adult supervision when I’m left with a bag!!

    This recipe looks too delish for words…something else I may overindulge on!