Vegan Kale and Artichoke Dip


Vegan-Kale-and-Artichoke-Dip

This is going to be my new official “go to” dip for entertaining and parties.  Except for the fact that I don’t do any type of entertaining  or go to any parties!  Unless family gatherings count?

This amazing Vegan Kale and Artichoke Dip is a twist on the classic Spinach and Artichoke Dip recipe we have all had at one time or another.  Maybe not in recent times, though, if you are vegan.  The traditional Spinach and Artichoke Dip can contain cheese, cream cheese, Parmesan cheese, mayonnaise, butter, milk, pepperjack cheese and even crumbled feta cheese.

But this vegan version is not lacking in creaminess or gooey cheesiness and I LOVE using the kale in place of the spinach!

When I made this, I was in a hurry.  I had just returned from the grocery store and was ready to head back out for another errand so I had less than a half an hour to make something quickly.  I practically skimmed over the ingredient list and started throwing everything together.

Even though I didn’t use all the ingredients the original recipe called for and didn’t even follow the directions on how to prepare it….it STILL came out awesome!  I couldn’t imagine how much better it would taste if I would have made it correctly!

Anyway, this would be a great recipe for a family gathering or the upcoming holiday parties and is super easy to make.  It will not last long…it is sooooo good!  :)

 

Vegan Kale and Artichoke Dip

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 1 1/2 cup organic coconut milk
  • 2 tablespoons non-GMO cornstarch (Rumford brand)
  • 2 tablespoons vegan butter (Earth Balance brand)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon organic tahini paste
  • 1 lemon (freshly juiced)
  • 1/2 teaspoon pink himalayan salt
  • 1 tablespoon organic olive oil
  • 1 1/2 - 2 cup organic kale (broken off stem into small pieces)
  • 1 can artichoke hearts in water (drained and diced into small pieces)
  • 3 cloves garlic (minced)
  • 1 - 1 1/2 cup vegan shredded mozzarella (Daiya brand)

Directions

Step 1 Break kale off stem and tear into small pieces.

Drain the can of artichokes. Cut off the stem part. Cut each piece in half and dice into small pieces.

Put all ingredients into an 8 x 8 glass dish and stir together until well combined.

Bake at 350 degrees for 20 - 25 minutes or until cheese is melted and bubbly.

Remove from oven and stir everything together again to make sure the melted cheese and all ingredients are evenly distributed before serving.

(If you would like it with a little thicker consistency, just add another 1 - 2 tablespoons of non-GMO cornstarch).

Enjoy!

Note

Recipe adapted from:  http://www.peacefulplate.com/2012/09/24/kale-artichoke-dip/


Simple Meal Planning - Plan to Eat

 

 

 

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Comments

  1. Olivia says

    Hello! I will be making this tomorrow – very excited! But I am a little confused by the end of the recipe. You say to mix all ingredients and bake until the cheese is bubbly, but then you say to mix in the melted cheese before serving. Should I add the cheese before baking? Or melt it and then add it after baking and just before serving? Thanks! :)

    • Karielyn says

      Oh shoot…sorry about that! What I did was bake it in my 8 x 8 dish and then transferred it into another dish to serve. When I did so, I stirred everything again after it came out of the oven to make sure the melted cheese was evenly distributed. But you are correct, add the cheese into the mixture before you put it into the oven and let it bake with everything else, and then just stir again after you take it out. I hope that helped…I’m going to edit the recipe so it will be more clear. If not, just let me know and I’ll get back to you asap. I hope you like it and enjoy your day tomorrow! :)

    • Karielyn says

      Hi Maria! At the time I posted the recipe, I was using coconut milk in the carton as our non-dairy milk in our home, and which is what I used in this recipe. Since then, I have started making my own homemade almond milk, which is what I would use the next time I make this recipe.

      I would make some today to test it out, but we just at the last of our kale in salads for lunch lol.

      I’m sure any non-dairy milk would work fine but I’d like to make sure and actually make it with almond milk. If all is good, I will go and edit the recipe to say “1 1/2 cups of non-dairy milk”. I just haven’t tried it yet, but will.

      But to answer your question, in the recipe posted, I used coconut milk in the carton. I also notice in the original recipe source, it said to ~not~ use coconut milk in the can.

      I hope you like it if your try it out…thanks for stopping by ;)

  2. Emma says

    It says “2tbs vegan (earth balance) ” I have no idea what that is! Vegan what? We don’t have the same brands here in Australia so would you mind clarifying what a vegan earth balance is? :) thanks .

    • Karielyn says

      Hi Emma! Sure, it should be 2 tbs of vegan butter. Any brand is fine, the Earth Balance brand is just the brand that I buy.

      I made the correction in the recipe…thanks for letting me know!

      Great question and I hope you enjoy the recipe ;)

    • Karielyn says

      Hi there Sarah! I sure don’t, all I have is the link to the original recipe I adapted mine from. It’s shown at the bottom of my recipe, but it looks like the original author may have deleted that page from her website. Sorry ;)

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