Kale & White Bean Artichoke Dip Recipe
This creamy and savory Kale & White Bean Artichoke Dip combines nutrient-packed kale, tender white beans, and artichoke hearts blended with cashews and vegan cream cheese for a deliciously dairy-free appetizer. Perfectly seasoned with garlic, nutritional yeast, and a touch of vegan parmesan, it makes a flavorful, healthy dip ideal for entertaining or snacking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Approximately 2 cups (serves 6-8 as an appetizer)
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Base Ingredients
- 3/4 cup raw cashews
- 5 cloves garlic (approximately 2.5 Tbsp or 15 g)
- 8 ounces vegan cream cheese (such as Trader Joe’s or Tofutti)
- 1/2 cup unsweetened plain almond milk (or unsweetened rice milk or water)
- 4-6 Tbsp nutritional yeast (plus more to taste)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3 Tbsp olive oil (divided)
Vegetables and Beans
- 4 cups packed chopped kale (preferably organic)
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup cooked and drained white beans
Optional Cheese
- 2 Tbsp vegan parmesan cheese (optional, plus more for serving)
Instructions
- Soak the Cashews: Place the raw cashews in a bowl and cover with warm water. Let them soak for at least 30 minutes to soften, which helps achieve a creamy texture in the dip.
- Sauté the Kale and Garlic: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped kale and cook until wilted and tender, about 5-7 minutes. Add minced garlic during the last 1-2 minutes to lightly sauté and bring out its aroma. Remove from heat and allow to cool slightly.
- Blend the Base: Drain the soaked cashews and place them in a food processor or high-speed blender. Add vegan cream cheese, almond milk, nutritional yeast, sea salt, black pepper, and the remaining 1 tablespoon olive oil. Blend until smooth and creamy, scraping down the sides as needed.
- Combine Ingredients: Add the sautéed kale, quartered artichoke hearts, white beans, and optional vegan parmesan cheese to the blender. Pulse or blend gently to combine while maintaining some texture. Taste and adjust seasoning by adding more salt, pepper, or nutritional yeast as desired.
- Serve: Transfer the dip to a serving bowl. Garnish with additional vegan parmesan cheese if using, and a drizzle of olive oil. Serve with crackers, raw vegetables, or toasted bread slices for dipping.
Notes
- For a nuttier flavor, toast the cashews lightly before soaking.
- The dip can be made a day ahead and refrigerated; bring to room temperature before serving for best flavor and texture.
- This recipe is naturally vegan and can be gluten-free if you choose gluten-free crackers or dippers.
- If you prefer a thinner consistency, add more almond milk or water as needed during blending.
