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
•
1
Lemon
, freshly squeezed
•
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), juice from Lemon (1), and Sea Salt (1 tsp) in a blender and puree until smooth. Set aside.
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