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Vegan Cheesy Kale-Artichoke Dip


  • Author: Liz Madsen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 cups 1x

Description

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


Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3.  Add everything except 3 tbsp of nutritional yeast to food processor and pulse several times just to combine (do not puree).
  4. Add mixture to a 8" square baking dish and smooth with a spatula. Top with additional 3 tbsp nutritional yeast if desired.
  5. Bake uncovered for 30 minutes or until top is lightly golden brown. Serve warm with chips, crackers, fries, or toasted baguette slices. Enjoy!
  6. Refrigerate leftovers in an airtight container up to 5 days.
  • Category: Snack, Ingredient
  • Cuisine: Vegan, Plant-based, party, snack

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 73

Keywords: Vegan, Gluten-free, Oil-free, Nut-free, Can be soy-free, Kale Artichoke Dip