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Kale & White Bean Artichoke Dip Recipe

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3.9 from 64 reviews

This Kale & White Bean Artichoke Dip is a creamy, cheesy vegan appetizer loaded with nutritious kale, artichokes, and white beans. Made with soaked cashews, vegan cream cheese, and nutritional yeast, it creates a rich, flavorful dip perfect for parties or snack time. Baked until bubbly and served warm, it pairs wonderfully with vegetables, chips, crackers, or toasted bread.

Ingredients

Cashew Cream Base:

  • 3/4 cup raw cashews
  • 3 Tbsp olive oil (divided)
  • 5 cloves garlic (approximately 2.5 Tbsp or 15 g minced)
  • 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

Vegetables & Add-ins:

  • 4 cups packed chopped kale (organic preferred)
  • 1 (14-ounce) can artichoke hearts (drained and quartered)
  • 1 cup cooked and drained white beans

Toppings:

  • 2 Tbsp vegan parmesan cheese

Instructions

  1. Soak Cashews: Place raw cashews in boiling hot water and soak uncovered for 1 hour. Then drain and set aside.
  2. Sauté Garlic: Heat a large oven-safe metal or cast iron skillet over medium heat. Add 1 Tbsp olive oil and 5 cloves garlic. Sauté for 1-2 minutes until just golden brown. Remove from heat and let cool.
  3. Preheat Oven: Once cashews have soaked and drained, preheat oven to 350°F (176°C).
  4. Prepare Cashew Cream: In a high-speed blender, combine soaked cashews, sautéed garlic, vegan cream cheese, remaining 2 Tbsp olive oil, and almond milk. Purée until smooth and creamy.
  5. Add Seasonings: Add 4 Tbsp nutritional yeast, 1/4 tsp sea salt, and 1/4 tsp black pepper to the blender. Blend again until fully combined.
  6. Taste and Adjust: Taste the creamy mixture and add additional nutritional yeast (up to 2 Tbsp) and a further 1/4 tsp sea salt if desired to enhance cheesiness and seasoning. Set aside.
  7. Sauté Kale: Reheat the skillet over medium-high heat, add a little more olive oil, and toss in kale. Season lightly with salt and pepper. Sauté for about 2 minutes, stirring frequently, until kale is wilted and tender.
  8. Combine Ingredients: Remove skillet from heat. Add artichoke hearts, white beans, and the cashew cream sauce to the kale. Stir thoroughly to combine all ingredients evenly.
  9. Add Topping and Bake: Sprinkle 2 Tbsp vegan parmesan cheese evenly over the top of the mixture. Bake in the preheated oven for 10-12 minutes until the dip is bubbly and heated through.
  10. Serve: Serve the dip hot with an assortment of vegetables, tortilla chips, crackers, or toasted baguette. Tortilla chips are a favorite for pairing. Garnish with extra vegan parmesan cheese if you like a cheesier flavor.
  11. Store Leftovers: Cover leftovers and refrigerate for 3-4 days for optimal freshness.
  12. Reheat: To reheat, warm the dip in an oven-safe dish at 350°F (176°C) until heated through or microwave. Add more almond milk if the dip becomes dry during reheating.

Notes

  • Soaking cashews in boiling water softens them faster, making a creamier base.
  • Use a high-speed blender to achieve a smooth cashew cream texture.
  • Adjust the amount of nutritional yeast based on your preferred cheesiness level.
  • Kale should be sautéed just until wilted for best texture.
  • Use an oven-safe skillet to avoid transferring the dip before baking.
  • This dip is excellent served warm and can be eaten with chips, crackers, or fresh vegetables.
  • Store leftovers in an airtight container in the fridge and consume within 3-4 days.
  • Reheat gently to prevent drying out, adding almond milk as needed.

Find it online: https://recipethrive.com/kale-and-white-bean-artichoke-dip-recipe/