Vegan Creamy Baked Kale Artichoke Dip

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.

Total Time

30min

4.5

2 Ratings

Author: Feed Me Phoebe

Servings:

Ingredients

•

13 fl oz

Coconut Milk

•

2 cups

Canned White Beans , rinsed

•

1/2 cup

Nutritional Yeast

•

2 Tbsp

Lemon Juice

•

1 tsp

Sea Salt

•

1 Tbsp

Olive Oil

•

Medium Onion , diced

•

3 cloves

Garlic , minced

•

6 cups

Kale , shredded

•

3 cups

Artichoke Hearts , chopped, drained

•

1 pckg

Crackers

Cooking Instructions

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

To prepare the cream, combine the Coconut Milk (13 fl oz) , Canned White Beans (2 cups) , Nutritional Yeast (1/2 cup) , Lemon Juice (2 Tbsp) and Sea Salt (1 tsp) in a blender and puree until smooth. Set aside.

Heat the Olive Oil (1 Tbsp) over medium-high heat in a large cast iron skillet. Add the Onion (1) and Garlic (3 cloves) and sauté for 5 minutes.

Turn off the heat, add the Kale (6 cups) , and cook for 2 minutes, or until wilted.

Pour the cream mixture into the skillet, add the Artichoke Hearts (3 cups) and stir until thoroughly combined. Spread in an even layer.

Bake in the oven until lightly browned and bubbling, about 20 minutes.

Serve warm alongside Crackers (1 pckg) . Enjoy!

Nutrition Per Serving

CALORIES

548

FAT

22.3 g

PROTEIN

20.6 g

CARBS

70.5 g