When I’m having people over for dinner, I love a good baked dip to accompany crackers, bread, or veggies. Baked veggie dips are just so comforting, hearty, and inviting all throughout the year, from holidays to summer parties to movie nights. And this super delicious vegan Baked Kale White Bean Dip is packed with flavor and nutrition. A modern take on baked spinach dip, this baked kale dip is filled with sautéed onions and kale, warm spices, and a quick cashew white bean puree. Sauté your veggies in a skillet, stir in the quickly blended cashew cheese and white beans, then place in the oven to bake. Serve warm with your favorite whole grain crackers (try my Rosemary Whole Grain Seed Crackers), rustic whole grain bread, or veggie sticks (carrots, snow peas, and celery are perfect). Absolutely yummy–great for kids and adults alike. I served this healthy dip recipe at my friend’s farewell potluck and then my book club, and it was a hit on both occasions!
Nutrition Notes
This vegan artichoke dip with kale and white beans is packed with nutrients, including fiber, protein, folate, vitamins A, C, and K, potassium, and zinc. Not to mention a variety of phytochemicals with antioxidant and anti-inflammatory compounds. With no added sugars or added salt (optional), this plant-based recipe is based on whole plant foods you can feel so good about. You can easily make this recipe gluten-free by using gluten-free breadcrumbs, too.
Description
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.
- 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
- 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
For other classic vegan dip recipes, try the following recipes:
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