11 INGREDIENTS •7 STEPS •30min

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.
Vegan Creamy Baked Kale Artichoke Dip Recipe | SideChef
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
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
30min
Total Time
$1.61
Cost Per Serving

Ingredients

Servings
8
US / METRIC
385 mL
Coconut Milk
425 g
1
Lemon , freshly squeezed
2 Tbsp juice per 8 servings
1
Medium Onion , diced
3 cloves
Garlic , minced
150 g
Kale , shredded
505 g
Artichoke Hearts , chopped, drained
1 pckg
Crackers
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Nutrition Per Serving

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CALORIES
419
FAT
21.4 g
PROTEIN
11.0 g
CARBS
48.1 g

Cooking Instructions

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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 (6 g) in a blender and puree until smooth. Set aside.
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Nutrition Per Serving
Calories
419
% Daily Value*
Fat
21.4 g
27%
Saturated Fat
10.9 g
55%
Trans Fat
0.1 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
48.1 g
17%
Fiber
6.9 g
25%
Sugars
6.4 g
--
Protein
11.0 g
22%
Sodium
1093.6 mg
48%
Vitamin D
--
--
Calcium
122.8 mg
9%
Iron
5.3 mg
29%
Potassium
585.4 mg
12%
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