Why are cannellini beans used in this dip?

Cannellini beans are used to create a thick, creamy base for the dip, contributing to its satisfying texture and helping to bind the ingredients together.

Do I need to cook the baby kale before adding it to the dip?

Yes, the recipe instructs to steam the baby kale until it just wilts and turns bright green, then drain and coarsely chop it before mixing.

What are the best ways to serve this Cheesy Baked Kale Artichoke Dip?

This warm dip is delicious served with your favorite chips, crackers, or a variety of fresh vegetables like carrot sticks, celery, or bell pepper strips.

How should I store leftover Cheesy Baked Kale Artichoke Dip?

Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Cheesy Baked Kale Artichoke Dip
[Vegan, Gluten-Free]

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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A warm, bubbly Cheesy Baked Kale Artichoke Dip in a rustic oven-safe dish, served with a side of crisp tortilla chips and fresh vegetable sticks.

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Discover more recipes with these ingredients

Cheesy Baked Kale Artichoke Dip [Vegan, Gluten-Free]

Dairy Free

This is a veganized version of the classic spinach and artichoke dip that everyone loves! It's still just as creamy, cheesy, and totally dip-able, but the nutrition is punched up a bit with the addition of kale. Eat with bread, chips, or your favorite sliced veggies.

Ingredients You Need for Cheesy Baked Kale Artichoke Dip [Vegan, Gluten-Free]

1-5-ounce container baby kale
15 ounces cannellini beans (one can), drained and rinsed
15 ounces artichoke hearts (one can), drained and rinsed
2 cloves of garlic, chopped
Large pinch of red pepper flakes
1/4 cup chopped chives
Large handful of flat leaf parsley, chopped
Zest and juice of 1 lemon
2-3 tablespoons nutritional yeast
Heaped 1/2 cup cashew cream**
Sea salt to taste

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How to Prepare Cheesy Baked Kale Artichoke Dip [Vegan, Gluten-Free]

Preheat the oven to 400°F Steam the kale until it just wilts and turns bright green, then drain it. Coarsely chop it and set it aside
Combine the garlic, red pepper flakes, chives, parsley, lemon zest, and lemon juice in a food processor and pulse it a few times to chop everything. Add the cannellini beans and artichoke hearts and pulse several times until the mixture is thick and chunky. Add the artichoke mixture to a bowl along with the kale, nutritional yeast, and cashew cream. Mix it well, then taste and season with the sea salt.
Put the dip in an oven safe dish and bake it at 400 degrees for 15 to 20 minutes until it is warmed through and just starting to brown at the edges. Serve warm with your favorite chips, crackers, or veggies.

Nutritional Information

**To make cashew cream: soak 1 1/2 cups raw cashews in filtered water for at least three hours. Drain the cashews, then rinse them off. Add the cashews to a blender or food processor along with 3/4 cup of filtered water and blend until smooth and thick. Store leftovers in the fridge for up to one week.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.