Vegan Creamy Baked Kale and Artichoke Dip
Ingredients
The cream
-
1
can
full-fat coconut milk
-
1
can
white beans, drained and rinsed
-
½
cup
nutritional yeast
-
2
tbsp
juice of lemon
The sautéed kale
-
1
tbsp
olive oil
-
1
medium
onion, diced
-
3
cloves
garlic, minced
-
6
cups
shredded kale
Everything else
-
2
cans
chopped artichoke hearts
-
to taste
salt
-
to taste
pepper
-
as needed
crackers, chips, or toast for serving
Instructions
- Preheat the oven to 400°F.
- Blend all cream ingredients until smooth.
- Heat olive oil in a skillet and sauté onion and garlic for 5 minutes.
- Add kale and cook until wilted.
- Pour the cream mixture into the skillet, add artichoke hearts, salt, and pepper, and mix well.
- Bake for 20 minutes until bubbly and serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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