Vegan Kale Artichoke Dip
Hello & Happy Tuesday!!
There are some foods we just organically gravitate towards. For myself, it’s artichokes!
Whether it’s the interesting flavor, texture, or appearance, they’ve always been one of my faves due to their uniqueness. They can be roasted, steamed, fried, and used in a myriad of dishes. I typically always have some on hand to throw into various recipes as they are accessible, affordable, and it’s the perf way to add more veggies!
Artichoke dips are sadly infamous for being laden with dairy and having high saturated fat content. However, you can recreate similar version sans all of that without sacrificing flavor or texture, and that’s how the vegan Kale Artichoke Dip was born!
What I love about this particular dip, is honestly, everything! It’s quick, easy, affordable, features a handful of staple ingredients, is crispy, creamy, rich with flavor, veggie packed, perf for every season, great for entertaining, and proves that dips can still be game changing sans dairy and even packed with kale! (my husband loves this dish1)
If you’re searching for that effortless vegan Artichoke Dip that can be thrown together with a quickness, you need this recipe for Kale Artichoke Dip!!
Why this recipe rocks:
Great for entertaining
Perf with wine
Easily made in bulk
Eat Drink Shrink
Yields 2 1/2 cups
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 can artichoke hearts, quartered (in water or oil), drained
- 4 cloves garlic, minced.
- 1 can hearts of palm in water, drained,
- 2 Tbsps Olive Oil
- 1/2 lemon (juice)
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- 2 tbsp minced parsley
- 1 cup thinly sliced/massaged kale
- Salt/Pepper as needed
- 2/3 cup vegan sour cream or plain yogurt
- 1 cup Panko
- 2 tbsps nutritional yeast
- 1/2 cup vegan parmesan cheese (optional)
- Preheat oven to 350. Heat a pan over medium heat. Add the quartered artichoke hearts with olive oil and cook for 3-5 minutes until lightly crispy and brown. Add the garlic, cook for an additional 3 minutes.
- Remove from heat and add to a food processor along with the remaining ingredients. Pulse until desired texture is achieved - all textures are good!
- Fold in the nutritional yeast, vegan sour cream, & vegan parm into the blended mixture. Layer into a dish and sprinkle Panko on top.
- Bake for 10 minutes on 350, remove from heat, set on broil, and toast the Panko on top. Should only take 2-3 minutes! If you want it to be piping hot, make an aluminum foil tent on top to prevent the top from burning.
- Serve with french bread, veggies, or tortilla chips!
To create more texture toss Panko into the dip as well!