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November 20, 2019

Vegan Artichoke Dip with Kale

Dairy Free Gluten Free Vegan Vegetarian Appetizers Dips Snacks Bake
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Introducing: vegan artichoke dip with kale! This dip is rich, creamy, and savory, but without being heavy.

It would be perfect as an appetizer at your next gathering or holiday/sports event! It’s chock full of flavor, healthy, and goes deliciously with crackers, crusty bread, or crunchy veggies.

Vegan Artichoke Dip with Kale



Thank you to McCormick for sponsoring this post, originally published in 2015.

Dairy Free Artichoke Dip

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.

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 recipe

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!

Plus, it only requires a few ingredients, and it’s pretty simple to make. Can’t say no to that!

vegan kale artichoke dip

Dip Ingredients

To make this scrumptious dip, you’ll need:

  • artichokes (canned/jarred)
  • kale
  • white beans
  • avocado
  • onion
  • dried thyme
  • garlic powder
  • dried parsley

If you prefer, you can swap out the kale for fresh spinach instead. If using frozen spinach or kale, be sure to thaw and then squeeze out as much of the water as possible (otherwise the dip will get too liquid-y).

vegan artichoke dip ingredients

How to Make Vegan Artichoke Dip

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.

First, you’ll need your handy dandy food processor! Combine the avocado, beans, and seasonings and whirl away.

dip ingredients in food processor

Next, sauté the onion, artichokes, and kale until softened. Then, add the avocado/bean/spice mixture to the pan and stir to combine.

sauteing veggies

Lastly, you can transfer it to a dish and serve immediately as is, or store it in the fridge for later and serve chilled.

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. This should take roughly 20 minutes.

creamy vegan artichoke dip recipe

Enjoy! I like to serve it with a spread of crusty bread and raw veggies like baby carrots and sliced bell peppers. You can even spoon some into a bread bowl if you’re feeling super fancy. 🙂

The full vegan artichoke dip recipe is at the bottom of this post.

vegan kale artichoke dip recipe

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!

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

  • Creamy Mexican Chicken Chili Soup <— crowd favorite recently!
  • Creamy Vegan Salad Dressing Recipe
  • Sweet Potato Hash with Poached Eggs <—awesome brunch
  • Vegan & Gluten Free Shepherd’s Pie
  • Healthy Tuna Noodle Casserole <— get your 90’s on
  • Spiced Baked Apple Chips Recipe <— perfect for fall!
  • How to Add Flavor to Meals Without Salt or Sugar
  • Lemon & Herb Fish Recipe
  • Mexican Shrimp Salad Bowl
  • Braised Chicken with Dried Plums, Olives & Capers <—LOVE
  • How to Pickle Cucumbers Quickly at Home
  • Gluten-Free Grilled Taco Wings

Vegan Kale Artichoke Dip

Vegan Kale Artichoke Dip
July 24, 2019

This recipe for vegan kale artichoke dip is a healthier but delicious twist on the standard classic. Try it at your next gathering!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield
ABOUT 3 CUPS
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Ingredients:

  • 1 15 oz can white beans, drained and rinsed
  • 1 avocado, pit and peel removed
  • 1 teaspoon garlic powder
  • 2 teaspoons parsley flakes
  • 1/2 teaspoon 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:

  1. Optional if you want to serve hot: Heat the oven to 375 degrees F.
  2. Combine the white beans, avocado, garlic powder, parsley flakes, and ground thyme in a food processor. Process until smooth and set aside.
  3. 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.
  4. Add the artichokes and kale, cook until the kale is wilted.
  5. Stir the avocado and bean mixture into the sauteed vegetables, season to taste with salt and pepper.
  6. 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).

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
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20 comments
  • Gwen @ Nutty G Fitness
    November 20, 2015 · 12:02PM:
    Definitely making this! Looks so good!
    Reply
    • Anne
      November 20, 2015 · 12:14PM:
      Let me know how you like it! :)
      Reply
  • Sarah @ BucketListTummy
    November 20, 2015 · 12:20PM:
    I still think the dip looks pretty and oh so creamy :)
    Reply
  • Rebecca @ Strength and Sunshine
    November 20, 2015 · 12:52PM:
    Love this! Full of beans and nooch (which is never optional!) Haha!
    Reply
  • Dietitian Jess
    November 20, 2015 · 1:02PM:
    This sounds amazing- I love that its vegan! Pinning for some upcoming holiday parties!
    Reply
    • Anne
      November 20, 2015 · 1:48PM:
      Thanks! Enjoy and let me know how you like it!
      Reply
  • Chris November 20, 2015 · 3:43PM:
    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!
    Reply
    • Anne
      November 20, 2015 · 4:32PM:
      Sure, you could use spinach instead! A whole grain baguette is pictured, and chips/crackers would also pair well with it.
      Reply
  • laura November 20, 2015 · 10:32PM:
    I was just googling for similar recipes today...and didn't find any that looked good. Yours looks yummy. Thanks for sharing it!
    Reply
    • Anne
      November 23, 2015 · 9:17AM:
      Glad to hear it! Enjoy!
      Reply
  • Alison
    November 21, 2015 · 5:12PM:
    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.
    Reply
  • Dade Dyana
    November 23, 2015 · 12:26AM:
    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.
    Reply
    • Anne
      November 23, 2015 · 9:12AM:
      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!
      Reply
  • Kris S November 23, 2015 · 11:29AM:
    Love this! It's hard to find Kale in Paris but I'll substitute spinach and try it for my Thanksgiving party :D
    Reply
    • Anne
      November 23, 2015 · 12:14PM:
      Yay, let me know how it works with the spinach! Enjoy! :)
      Reply
  • Mark
    November 23, 2015 · 7:27PM:
    Ahh you added avocado, I knew it. That's basically the cheat code to making anything taste awesome ;)
    Reply
    • Anne
      November 24, 2015 · 8:29AM:
      So true. :)
      Reply
  • Tara | Treble in the Kitchen
    January 30, 2017 · 7:31AM:
    This sounds really delicious and perfect for Super Bowl this weekend! :)
    Reply
  • John Parker
    February 12, 2018 · 3:51AM:
    I am always looking for some inspiration to impress my friends when they come and watch the game, this is one I am going to try this weekend!!
    Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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