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Skillet of Vegan GF Spinach and Artichoke Dip
4.94 from 33 votes

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
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 6
Category: 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

  1. Soak cashews for 1 hour in boiling hot water (uncovered). Then drain and set aside.
  2. In the meantime, heat a large oven-safe metal or cast iron skillet over medium heat.
  3. 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.

  4. Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).
  5. 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.

  6. 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.

  7. 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.

  8. 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.
  9. Remove from heat and add artichokes, white beans, and all of the sauce. Stir to combine.
  10. 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.

  11. 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.
  12. Store leftovers covered in the refrigerator for 3-4 days, though best when fresh.
  13. 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 Per Serving (1 of 6)