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Vegan Kale Artichoke Dip Recipe

I know I just shared my best healthy Thanksgiving recipes (<—check out that post if you missed it) earlier this week – but here’s one more to add to the mix. Introducing a vegan Kale Artichoke Dip – rich, creamy, and savory, but without being heavy or a total dairy bomb. This recipe is this month’s McCormick partnership creation (last month’s: Creamy Mexican Chicken Chili Soup), and it would be perfect as an appetizer at Thanksgiving or your next holiday party!

vegan kale artichoke dip



It’s hard to make a dip look beautiful, so you’ll just have to try it for yourself, k? I promise it’s delicious.

vegan kale artichoke dip 5

Even better is that this dip can be served hot or cold, so it’s a great one to bring with you to a potluck. It travels quite nicely!

vegan kale artichoke dip 6

How is this creamy without cheese or mayo? Avocado and some white beans do the trick quite nicely, and the McCormick spices amp up the flavor. You won’t miss the cheese, I promise.

vegan kale artichoke dip ingredients

To make this recipe, you’ll need a food processor and a stovetop. Heating the whole dish in the oven once it’s all put together is optional, and can be done just before serving.

Step one: food processor! Combine the avocado, beans, and seasonings and whirl away.

how to make vegan artichoke dip

Step 2: sauté the onion, artichokes, and kale until softened, then add the avocado/bean/spice mixture to the pan.

vegan artichoke dip recipe

You can transfer it to a dish and serve immediately as is, or store it in the fridge for later and serve chilled. Or, to serve it hot at a later time, simply put it in an oven safe dish, drizzle with a little olive oil and nutritional yeast (adds a vegan cheesy flavor), and bake at 375 until heated through and slightly browned on top – roughly 20 minutes.

creamy vegan artichoke dip recipe

Enjoy! The full recipe is below. :)

vegan kale artichoke dip 4

Vegan Kale Artichoke Dip

by fANNEtastic food

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: appetizer dairy free vegan

Ingredients (about 3 cups)

  • 1 15 oz can white beans, drained and rinsed
  • 1 avocado, pit and peel removed
  • 1 teaspoon McCormick garlic powder
  • 2 teaspoons McCormick parsley flakes
  • 1/2 teaspoon McCormick ground thyme
  • 1 medium onion, chopped
  • 1 15 oz can artichokes, drained, rinsed, and chopped
  • 2 packed cups chopped kale
  • olive oil, as needed
  • optional – nutritional yeast, for topping

Instructions

  • Optional if you want to serve hot: Preheat oven to 375 degrees F.
  • Combine the white beans, avocado, garlic powder, parsley flakes, and ground thyme in a food processor. Process until smooth and set aside.
  • In a large skillet, heat a drizzle of olive oil over medium-high heat. Saute the onion until translucent and lightly browned around the edges.
  • Add the artichokes and kale, cook until the kale is wilted.
  • Stir the avocado and bean mixture into the sauteed vegetables, season to taste with salt and pepper.
  • Serve as is or store in the fridge for later. You can serve the dish cold, or to serve it hot, drizzle with a bit of olive oil, sprinkle with nutritional yeast, and bake until heated through and browned on top (about 20 minutes).
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Thank you to McCormick for sponsoring this post! For more creative, delicious recipes, check out their website. I’m eyeing this Shaved Brussels Sprouts Salad with Cranberries and Toasted Walnuts!

MY OTHER RECIPES


If you missed my previous McCormick posts, check those out, too:

Comments

  1. 1

    Definitely making this! Looks so good!

  2. 3

    I still think the dip looks pretty and oh so creamy :)

  3. 4

    Love this! Full of beans and nooch (which is never optional!) Haha!

  4. 5

    This sounds amazing- I love that its vegan! Pinning for some upcoming holiday parties!

  5. 7

    Looks yummy but not a huge fan of kale so was wondering if you have tried this recipe using spinach instead (of kale)?
    Also, what kind of bread did you pair the dip with in the photos?
    Thanks for sharing, Anne!

  6. 9

    I was just googling for similar recipes today…and didn’t find any that looked good. Yours looks yummy. Thanks for sharing it!

  7. 11

    Interesting recipe! I made a spinach and artichoke dip recently without cheese, but I forget how I did it. Maybe with a cashew cream? I like the white bean/ avocado idea for creaminess too.

  8. 12

    Hi Anne – This looks delicious and I love that it is vegan! It’ll be great to bring to holiday parties. And I love that it can be hot or cold so I can bring some hot and some cold to please everyone. How long do you think this would keep though? I worry about the avocado in there.

    • 13

      I’m not sure — probably just a few days in the fridge. You can squeeze some lemon juice on top (or mix it into the dip) to slow browning if you want!

  9. 14

    Love this! It’s hard to find Kale in Paris but I’ll substitute spinach and try it for my Thanksgiving party :D

  10. 16

    Ahh you added avocado, I knew it. That’s basically the cheat code to making anything taste awesome ;)

  11. 18

    This sounds really delicious and perfect for Super Bowl this weekend! :)

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  1. […] cookies when you’ve got this? This is my latest McCormick partnership creation (last month’s: Vegan Kale Artichoke Dip recipe <- great for holiday parties), and I promise you’ll love it, […]

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