Appetizers & Snacksminimalistbaker4.9
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!
👥 6 Servings⏱️ Prep & Cook: 1h 42m⏳ Prep: 1h 30m🔥 Cook: 12 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●blender
- ●microwave
📝 Preparation Steps
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.
garlic (5 cloves yield ~2.5 Tbsp or 15 g)5 cloves
4
Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).
5
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.
garlic (5 cloves yield ~2.5 Tbsp or 15 g)5 clovesvegan cream cheese (I like Trader Joe’s brand or Tofutti)8 ouncesolive oil (DIVIDED)3 Tbsp
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.
olive oil (DIVIDED)3 Tbsp
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 but recommended for cheesy, crunchy top layer!). Bake for ⏱️ 10-12 minutes, or until bubbly and completely warmed through.
vegan parmesan cheese2 Tbsp
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.
vegan parmesan cheese2 Tbsp
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.
Nutrition Facts
calories
346 kcal
fat Content
26.5 g
serving Size
1 serving
fiber Content
4.7 g
sugar Content
1.2 g
sodium Content
251 mg
protein Content
9.3 g
carbohydrate Content
22.3 g
saturated Fat Content
8.2 g
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