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:
8
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
•
1
Medium
Onion
, diced
•
3
cloves
Garlic
, minced
•
6
cups
Kale
, shredded
•
3
cups
Artichoke Hearts
, chopped, drained
•
1
pckg
Crackers
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
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.
3.
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.
4.
Turn off the heat, add the
Kale (6 cups)
, and cook for 2 minutes, or until wilted.
5.
Pour the cream mixture into the skillet, add the
Artichoke Hearts (3 cups)
and stir until thoroughly combined. Spread in an even layer.
6.
Bake in the oven until lightly browned and bubbling, about 20 minutes.
7.
Serve warm alongside
Crackers (1 pckg)
. Enjoy!
Nutrition Per Serving
CALORIES
548
FAT
22.3 g
PROTEIN
20.6 g
CARBS
70.5 g
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