baked kale artichoke dip

upgrade your dipage!

I am a sucker for warm, creamy dips, the likes of which I thought I had long ago given up. For good.

But you already know that this isn’t the case. Thank god!

You also know I love to experiment and since I’m about to do some entertaining, I decided it was time I gave the classic spinach and artichoke dip a makeover. Or maybe even a reinvention!

This is a baked kale artichoke dip made without any dairy or added oils. It comes together in just 15 minutes (thanks to the blender) and is then popped into the oven until hot. Maybe bubbling.

The creamy consistency is achieved with a combination of cannellini beans and cashews (or tofu). It’s a bit genius and a lot nutritious offering loads of protein and fibre. I like to serve this when we’re having company or for a casual appetizer with gluten-free crackers (I like Mary’s Original) or homemade corn chips.

In this version I’ve used kale but if you’re not a kale lover, you can use baby spinach instead.

Ways To Modify This Baked Kale Artichoke Dip

To make it nut free: Use firm tofu instead of cashews

To make it spicy: Add 1/4 to 1/2 teaspoon crushed red pepper flakes.

To make it bean free: Omit the beans and use 1 cup of tofu and increase the cashews to 1 cup.

Baked Kale Artichoke Dip

This is a creamy baked kale and artichoke dip perfect for serving as a snack or appetizer. It's oil-free and gluten-free with a nut-free option.

Makes 6 servings

INGREDIENTS

1 cup /150g diced yellow onion

5 garlic cloves , minced

1 (400g/14 ounce) can artichoke hearts packed in water , drained (about 8 to 10 hearts)

2 packed cups /3.5 oz chopped curly kale (chopped into bite-sized pieces)

½ cup /70g whole cashews soaked in hot water for 1 to 3 hours or ½ packed cup/133g firm tofu*

1½ cups cooked or 1 (425g /15 oz) can cannellini beans, drained and rinsed

¾ cup /175 ml unsweetened almond milk or organic soy milk

¼ cup /60ml fresh lemon juice

2 teaspoons /10g creamy Dijon mustard

1 tablespoon /8 g nutritional yeast

1 teaspoon onion powder

¾ teaspoon dried mustard powder

Pinch red pepper flakes or to your liking

1 teaspoon sea salt

HOW-TO

Preheat the oven to 375ºF/190ºC.

In a small sauté pan, sauté the onion in a few tablespoons of water until the onions are very soft and translucent, about 10 minutes. Add water as needed, 1 to 2 tablespoons at a time, to prevent burning. Now add the garlic and sauté for another 30 seconds. Add the chopped kale and artichokes and cook for another 2 to 4 minutes, stirring, until the kale wilts and turns bright green. Remove the pan from the heat.

Drain the cashews, discard the soaking water, and add them, cannellini beans, milk, lemon juice, mustard, nutritional yeast, onion powder, dried mustard, red pepper flakes, and salt to a high-speed blender and blend until completely smooth.

Now add the sautéed veggies from the pan to the blender and pulse until everything is combined (do not blend until smooth) and there are no longer any big chunks of artichokes or kale.

Transfer the mixture to an 8x8 inch baking dish (or similar size) and bake for 20 minutes. The top will be golden and maybe beginning to brown on the edges. Remove from the oven and serve. Enjoy with whole grain crackers or bread.

NOTES

*If using tofu instead of cashews, drain it well and add to the blender with all other ingredients and continue with the recipe as written.