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RECIPE
11 INGREDIENTS7 STEPS30MIN

Vegan Creamy Baked Kale Artichoke Dip

4.5
2 Ratings

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197 Saved

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.
30MIN
Total Time

Feed Me Phoebe

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

Ingredients

US / METRIC
Servings:
8
Serves 8
13 fl oz
Coconut Milk
2 cups
1/2 cup
Nutritional Yeast
2 Tbsp
1 tsp
1 Tbsp
1
Medium  Onion , diced
3 cloves
Garlic , minced
6 cups
Kale , shredded
3 cups
Artichoke Hearts , chopped, drained
1 pckg
Crackers

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Nutrition Per Serving

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CALORIES
548
FAT
22.3 g
PROTEIN
20.6 g
CARBS
70.5 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 (13 fluid ounce), Canned White Beans (15 ounce), Nutritional Yeast (1/2 cup), Lemon Juice (2 tablespoon) and Sea Salt (1 teaspoon) in a blender and puree until smooth. Set aside.
Step 3
Heat the Olive Oil (1 tablespoon) over medium-high heat in a large cast iron skillet. Add the Onion (1) and Garlic (3 clove) and sauté for 5 minutes.
Step 4
Turn off the heat, add the Kale (6 cup), and cook for 2 minutes, or until wilted.
Step 5
Pour the cream mixture into the skillet, add the Artichoke Hearts (3 cup) and stir until thoroughly combined. Spread in an even layer.
Step 6
Bake in the oven until lightly browned and bubbling, about 20 minutes.
Step 7
Serve warm alongside Crackers (1 package). Enjoy!

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Nutrition Per Serving
Calories
548
% Daily Value*
Fat
22.3 g
29%
Saturated Fat
11.1 g
55%
Trans Fat
0.1 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
70.5 g
26%
Fiber
13.6 g
49%
Sugars
7.6 g
--
Protein
20.6 g
41%
Sodium
830.0 mg
36%
Vitamin D
--
--
Calcium
298.1 mg
23%
Iron
9.8 mg
54%
Potassium
1414.3 mg
30%
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