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.
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!
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!
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).
Looking for another vegan dip recipe? Try this roasted beetroot hummus!
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.
Next, sauté the onion, artichokes, and kale until softened. Then, add the avocado/bean/spice mixture to the pan and stir to combine.
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.
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.
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
This recipe for vegan kale artichoke dip is a healthier but delicious twist on the standard classic. Try it at your next gathering!
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:
- Optional if you want to serve hot: Heat the 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).
