Ever heard of spinach artichoke dip? Well, it’s pretty good, but I’m more of a fan of Vegan Cheesy Kale-Artichoke Dip! The flavor is fresher, the nutrients are richer, and with the tofu base it’s a fun, healthy twist on a classic party dish.
This cheesy Kale Artichoke Dip is super simple to make and is great on a snack board with some chips or crackers, maybe some hummus and maybe even some Mushroom Lentil Pâté!
I highly recommend serving this dip with either some tortilla chips or crackers, but it’s also awesome with toasted baguette slices or even oven baked fries!
Sounds Good, How Do I Make It?
Alright, let’s get into the details. Obviously there’s some kale and artichoke hearts. I started this delicious dip off, though, with some sauteed onions and garlic. Sauteing them first gives them SO much more flavor, so don’t skip this step.
I also mentioned there’s a little tofu in this for texture, but if you’re not a tofu fan you could try subbing soaked cashews. Try the tofu in this though, the cheesy flavor is worth it!
For extra texture and cheesiness, I’ve added more nutritional yeast on top for a breadcrumbs-like effect, but feel free to use actual breadcrumbs, vegan cheese (highly recommended!), or skip it.
Then all you have to do is throw it in the oven for a half hour and bake it until it’s gooey and golden brown, yum!
As always, let me know if you make this recipe and please tag #Zardyplants and mention me @Zardyplants so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
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Need a dip for your next party? Try this Vegan Cheesy Kale-Artichoke Dip! Bring this twist on spinach artichoke dip to the next Super Bowl party!
Vegan, Gluten-free, Oil-free, Nut-free, Can be soy-free
- 2 cups kale, stems removed, chopped
- 1 can (or 1.5 cups) artichoke hearts packed in brine or water, drained
- 1 small white onion, diced
- 4 cloves garlic, minced
- 8 oz firm tofu, drained (use soaked cashews if soy-free)
- 3/4 cup nutritional yeast + 3 tbsp for topping
- 1/2 cup unsweetened nondairy milk (I used almond)
- Juice of 1 lemon (about 2 tsp)
- 1 tsp ume plum vinegar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 teaspoon pink Himalayan salt (or use any salt you like)
- Preheat oven to 400 degrees F (205 degrees C).
- Heat a skilled over medium high heat and add onions. Saute, adding water a tablespoon at a time to prevent sticking, until translucent (about 5 minutes). Add garlic and saute 1 more minute. Remove from heat.
- Add everything except 3 tbsp of nutritional yeast to food processor and pulse several times just to combine (do not puree).
- Add mixture to a 8″ square baking dish and smooth with a spatula. Top with additional 3 tbsp nutritional yeast if desired.
- Bake uncovered for 30 minutes or until top is lightly golden brown. Serve warm with chips, crackers, fries, or toasted baguette slices. Enjoy!
- Refrigerate leftovers in an airtight container up to 5 days.
- Category: Snack, Ingredient
- Cuisine: Vegan, Plant-based, party, snack
- Serving Size: 1/2 cup
- Calories: 73
Keywords: Vegan, Gluten-free, Oil-free, Nut-free, Can be soy-free, Kale Artichoke Dip