Baked Kale White Bean Dip
Ingredients
-
1
cup
raw cashews
-
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
jar (12-ounce)
marinated artichokes, drained and chopped
-
1
can (15-ounce)
white beans (cannellini or 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
- Soak the cashews in boiling water for 15 minutes, then drain.
- Heat olive oil in a skillet and sauté onion and garlic for 8 minutes.
- Add smoked paprika, chili flakes, and ground mustard, and sauté for 1 minute.
- Add kale and sauté for 4 minutes until tender.
- Stir in chopped artichokes and remove from heat.
- Preheat the oven to 375°F.
- Blend soaked cashews with white beans, nutritional yeast, lemon juice, and optional salt, adding 1 cup of plant-based milk until smooth.
- Combine the blended mixture with the sautéed vegetables and pour into a baking dish.
- Sprinkle with breadcrumbs and bake for 15-20 minutes until golden.
- Serve warm with crackers, bread, or veggies.
Nutrition Facts (estimated)
Servings
16 servings
Calories
114
Total fat
5g
Total carbohydrates
11g
Total protein
4g
Sodium
26mg
Cholesterol
0mg
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