loveandlemons5.0
Vegan Kale & Artichoke Dip
Vegan Kale & Artichoke dip is a healthy spin on the classic spinach artichoke dip. It's the perfect appetizer for holiday parties or winter gatherings!
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Jeanine📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●skillet
- ●bowl
📝 Preparation Steps
1
Place HALF the artichoke hearts in the blender, coarsely chop the rest and set aside. To the blender add the sunflower seeds, water, chickpeas, garlic, mustard, lemon, nutritional yeast, and a generous amount of salt and pepper. Blend until creamy. Taste and adjust seasonings.
artichoke hearts, drained1 cangarlic1 clovesalt, pepper
2
In a small skillet, cook the chopped kale in a little bit of olive oil (with a pinch of salt) until wilted. Set aside.
salt, pepper
3
Transfer dip to a bowl and stir in remaining chopped artichoke hearts, the cooked kale and chives. (Taste again). Chill until ready to serve.
artichoke hearts, drained1 canchopped chives2 tablespoons
4
Serve the dip by itself with crackers or toasted pita wedges - or make crostini with a few extra toppings: Add some more olive oil to your skillet and cook the chickpeas until lightly browned. Top each toast with a slather of dip, some extra cooked kale, roasted chickpeas, pickled onions (optional), and a pinch of red pepper flakes.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...