After I’m having individuals over for dinner, I really like baked dip to accompany crackers, bread, or veggies. Baked veggie dips are simply so comforting, hearty, and alluring all all year long, from holidays to summer time events to film nights. And this tremendous scrumptious vegan Baked Kale White Bean Dip is full of taste and diet. A contemporary tackle baked spinach dip, this baked kale dip is crammed with sautéed onions and kale, heat spices, and a fast cashew white bean puree. Sauté your veggies in a skillet, stir within the shortly blended cashew cheese and white beans, then place within the oven to bake. Serve heat along with your favourite entire grain crackers (strive my Rosemary Complete Grain Seed Crackers), rustic entire grain bread, or veggie sticks (carrots, snow peas, and celery are excellent). Completely yummy–nice for youths and adults alike. I served this wholesome dip recipe at my good friend’s farewell potluck after which my e book membership, and it was a success on each events! 

Diet Notes

This vegan artichoke dip with kale and white beans is full of vitamins, together with fiber, protein, folate, nutritional vitamins A, C, and Okay, potassium, and zinc. To not point out a wide range of phytochemicals with antioxidant and anti inflammatory compounds. With no added sugars or added salt (non-compulsory), this plant-based recipe relies on entire plant meals you possibly can really feel so good about. You may simply make this recipe gluten-free through the use of gluten-free breadcrumbs, too. 


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This vegan Baked Kale White Bean Dip is pure consolation, because of a yummy combination of kale, onions, artichokes, cashews, white beans, and spices. Serve this wholesome dip recipe along with your favourite entire grain crackers or bread, and veggies. 

  • 1 cup uncooked cashews
  • Boiling water
  • 1 tablespoon further virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon crimson chili pepper flakes
  • ½ teaspoon floor mustard
  • 1 bunch (about 8 ounces) kale, powerful stems eliminated and finely chopped
  • 1 (12-ounce) jar marinated artichokes, drained, chopped into small items
  • 1 (15-ounce) can white beans (i.e., cannellini, navy), drained
  • 3 tablespoons dietary yeast
  • 1 lemon, juiced (about 2 tablespoons)
  • ¼ teaspoon salt (non-compulsory)
  • 11 ½ cups plant-based milk, plain, unsweetened
  • 1 tablespoon breadcrumbs

  1. Place uncooked cashews in a dish and canopy with boiling water. Soak for quarter-hour. Drain water and put aside. 
  2. Whereas cashews are soaking, warmth the oil in a big skillet or saucepan. 
  3. Add onion and garlic and sauté for 8 minutes
  4. Add smoked paprika, chili flakes, and mustard and sauté for 1 minute. 
  5. Add the kale and sauté for 4 minutes, till it begins to get tender. 
  6. Add the chopped artichokes, and stir properly. Take away from warmth. 
  7. Preheat the oven to 375 F. 
  8. Place soaked, drained cashews within the container of a blender. Add white beans, dietary yeast, lemon juice, and salt (non-compulsory). Add 1 cup plant-based milk and puree till very easy and creamy, pausing to scrape down sides as wanted. Could add extra plant-based milk as wanted to create a really easy, creamy texture in regards to the consistency of yogurt. 
  9. Pour the blended cashew combination into the skillet or saucepan with the cooked greens and stir very properly. 
  10. Switch the dip combination right into a 9-inch baking dish or just a few smaller oven-proof serving dishes, corresponding to soufflé cups or particular person forged iron servers (makes about 1 quart of dip).
  11. Sprinkle evenly with bread crumbs and place within the oven. Bake for 15-20 minutes till barely golden on prime. Don’t overbake, as dip will dry out. 
  12. Function desired with entire grain tortilla chips, crackers, toast, or veggies. 
  13. Makes 16 servings (1/4 cup every). 


I used 4 Lodge mini forged iron skillets to make this recipe, as pictured above. 

Be certain to cut kale and artichoke into small items to make this dip simpler to serve. 

You may simply make this recipe gluten-free through the use of gluten-free breadcrumbs, too. 

  • Prep Time: 20 minutes
  • Cook dinner Time: half-hour
  • Class: Dip
  • Delicacies: American

For different basic vegan dip recipes, strive the next recipes:

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