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This vegan Baked Kale White Bean Dip is pure comfort, thanks to a yummy mixture of kale, onions, artichokes, cashews, white beans, and spices. Serve this healthy dip recipe with your favorite whole grain crackers or bread, and veggies.
Ingredients
Scale
- 1 cup raw cashews
- Boiling water
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon red chili pepper flakes
- ½ teaspoon ground mustard
- 1 bunch (about 8 ounces) kale, tough stems removed and finely chopped
- 1 (12-ounce) jar marinated artichokes, drained, chopped into small pieces
- 1 (15-ounce) can white beans (i.e., cannellini, navy), drained
- 3 tablespoons nutritional yeast
- 1 lemon, juiced (about 2 tablespoons)
- ¼ teaspoon salt (optional)
- 1 – 1 ½ cups plant-based milk, plain, unsweetened
- 1 tablespoon breadcrumbs
Instructions
- Place raw cashews in a dish and cover with boiling water. Soak for 15 minutes. Drain water and set aside.
- While cashews are soaking, heat the oil in a large skillet or saucepan.
- Add onion and garlic and sauté for 8 minutes
- Add smoked paprika, chili flakes, and mustard and sauté for 1 minute.
- Add the kale and sauté for 4 minutes, until it begins to get tender.
- Add the chopped artichokes, and stir well. Remove from heat.
- Preheat the oven to 375 F.
- Place soaked, drained cashews in the container of a blender. Add white beans, nutritional yeast, lemon juice, and salt (optional). Add 1 cup plant-based milk and puree until very smooth and creamy, pausing to scrape down sides as needed. May add additional plant-based milk as needed to create a very smooth, creamy texture about the consistency of yogurt.
- Pour the blended cashew mixture into the skillet or saucepan with the cooked vegetables and stir very well.
- Transfer the dip mixture into a 9-inch baking dish or a few smaller oven-proof serving dishes, such as soufflé cups or individual cast iron servers (makes about 1 quart of dip).
- Sprinkle evenly with bread crumbs and place in the oven. Bake for 15-20 minutes until slightly golden on top. Do not overbake, as dip will dry out.
- Serve as desired with whole grain tortilla chips, crackers, toast, or veggies.
- Makes 16 servings (1/4 cup each).
Notes
I used four Lodge mini cast iron skillets to make this recipe, as pictured above.
Make sure to chop kale and artichoke into small pieces to make this dip easier to serve.
You can easily make this recipe gluten-free by using gluten-free breadcrumbs, too.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dip
- Cuisine: American
