You won't believe that this creamy and rich dip is dairy-free! Pairs perfectly with veggies, crackers, toast, or whatever you fancy.

Creamy Baked Kale and Artichoke Dip [Vegan]





Cooking Time




For the Dip:

  • 1 (13 and 1/2-ounce) can full-fat coconut milk
  • 1 and 1/2 cups cooked white beans (or one 15-ounce can)
  • 1/2 cup nutritional yeast
  • Juice of 1 lemon

For the Sautéed Kale and Artichoke:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups shredded kale
  • 3 cups chopped artichoke hearts (two 15-ounce cans)
  • Salt and pepper to taste


  1. Preheat the oven to 400°F.
  2. To prepare the cream, combine all the ingredients in a blender until smooth. Set aside.
  3. To prepare the sautéed kale, heat the olive oil over medium-high heat in a cast iron skillet.* Add the onion and garlic and sauté for 5 minutes. Turn the heat off, add the kale, and cook for 1–2 minutes, until the kale wilts.
  4. Pour the cream mixture into the skillet. Add the artichoke hearts, salt, and pepper, and stir until thoroughly mixed.
  5. Place the skillet in the oven and bake for 20 minutes, until bubbly. Remove from the oven and enjoy warm with crackers, chips, or toast.


Don’t have a cast iron skillet? Use a regular pan, then transfer the mixture to a baking dish to bake.


Nutritional Information

Per Serving: Calories: 112| Carbs: 11g | Fat: 5g | Protein: 5g | Sodium: 91mg | Sugar: 1g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.