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Vegan Creamy Baked Kale Artichoke Dip

This vegan kale-packed play on a classic spinach artichoke dip is adapted from The Colorful Kitchen by Ilene Godofsky Moreno.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Phoebe Lapine


  • One 13-ounce can full-fat coconut milk
  • 1 1/2 cups cooked white beans or one 15-ounce can beans rinsed and drained
  • 1/2 cup nutritional yeast
  • Juice of 1 lemon about 2 tablespoons
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 cups shredded kale
  • 3 cups chopped artichoke hearts from two 15-ounce cans, drained and chopped


  1. Preheat the oven to 400 degrees F.
  2. To prepare the cream, combine the coconut milk, white beans, nutritional yeast, lemon juice and salt in a blender and puree until smooth. Set aside.
  3. Heat the olive oil over medium-high heat in a large cast iron skillet. Add the onion and garlic and sauté for 5 minutes. Turn off the heat, add the kale, and cook for 2 minutes or until wilted.
  4. Pour the cream mixture into the skillet, add the artichokes and stir until thoroughly combined. Spread in an even layer and bake in the oven until lightly browned and bubbling, about 20 minutes. Serve warm alongside crackers!