Vegan Creamy Baked Kale Artichoke Dip

11 INGREDIENTS • 7 STEPS • 30MINS

Vegan Creamy Baked Kale Artichoke Dip

Recipe

4.5

2 ratings

This vegan kale-packed play on a classic spinach artichoke dip is full of tangy, luscious creaminess, and the perfect addition to a healthy holiday party spread.

This vegan kale-packed play on a classic spinach artichoke dip is full of tangy, luscious creaminess, and the perfect addition to a healthy holiday party spread.

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

30MINS

Total Time

$1.61

Cost Per Serving

Ingredients

Servings

8

us / metric

385 mL

Coconut Milk

425 g

Canned White Beans, rinsed

20 g

Nutritional Yeast

1

Lemon, freshly squeezed

2 Tbsp juice per 8 servings

1 tsp

1 Tbsp

1

Medium Onion, diced

3 cloves

Garlic, minced

150 g

Kale, shredded

505 g

Artichoke Hearts, chopped, drained

1 pckg

Crackers

Nutrition Per Serving

VIEW ALL

Calories

419

Fat

21.4 g

Protein

11.0 g

Carbs

48.1 g

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking Instructions

Hide images

step 1

Preheat the oven to 400 degrees F (200 degrees C).

step 2

To prepare the cream, combine the Coconut Milk (385 mL), Canned White Beans (425 g), Nutritional Yeast (20 g), juice from Lemon (1), and Sea Salt (1 tsp) in a blender and puree until smooth. Set aside.

step 3

View Full Recipe

0 Saved

top