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Vegan Creamy Baked Kale and Artichoke Dip

  • Author: Alexis
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 12 1x
  • Category: Appetizer

Description

Enjoy this deliciously creamy Vegan Baked Kale and Artichoke Dip at your next get together!


Ingredients

Scale

Cream:

  • 1-13.5oz can full-fat coconut milk
  • 1-15oz can white beans, drained and rinsed
  • 1/2 cup nutritional yeast
  • Juice of one lemon (about 2 tbsp)

Sautéed kale:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups shredded kale

Everything else:

  • 2-15oz cans chopped artichoke hearts
  • Salt and pepper, to taste
  • Crackers, chips, or toast for serving

Instructions

  1. Preheat the oven to 400F.
  2. To prepare the cream, combine all ingredients in a blender and blend until smooth.
  3. To prepare the sautéed kale, heat the olive oil over medium high heat in a cast iron skillet. (If you don't have a cast iron skillet, use a regular pan and transfer mixture to a baking dish later). Add onion and garlic and sauté for 5 minutes. Turn the hat off, add the kale, and cook for a few minutes, or until the kale wilts.
  4. Pour the cream mixture into the skillet. Add the artichoke hearts, salt, and pepper, and stir until thoroughly mixed.
  5. Bake for 20 minutes, until bubbly. Enjoy warm with crackers, chips, or toast. It will thicken as it cools.

Notes

Reprinted with permission from The Colorful Kitchen, copyright © 2017 by Ilene Godofsky Moreno

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