Vegan Kale & Artichoke dip is a healthy spin on the classic spinach artichoke dip. It's the perfect appetizer for holiday parties or winter gatherings!
Hey all, Jack here – now that it’s the end of the year, it’s holiday party time! And what does it normally mean to eat at a party in the winter? To a lot of Americans, that means spinach artichoke dip. I mean, what makes you feel like partying more than eating an entire loaf of bread dipped in cream cheese and mayonnaise?
Well, Jeanine and I don’t really think that’s much of a party any more. Our idea of a party is one where the next day you (or your guests) don’t feel awful. So we took a bit of inspiration from the classic party dip and made a spread that is still irresistible but infinitely more healthy. It uses two of our favorites for creamy vegan indulgences – sunflower seed puree and chickpeas. And the spinach is subbed out for kale, because why not?
I won’t lie though – I still ate way too much of this.
Vegan Kale & Artichoke Dip
- 1 can artichoke hearts, drained
- ½ cup raw sunflower seeds
- ½ cup water
- ½ cup (cooked) chickpeas, plus more to put on top
- 1 clove garlic
- 1 teaspoon dijon mustard
- juice of ½ a small lemon
- ¼ cup nutritional yeast (not baking yeast, see notes)
- 2-3 leaves of kale, chopped
- tiny bit of olive oil
- 2 tablespoons chopped chives
- salt, pepper
- slices of toasted bread
- extra chickpeas
- optional: quick pickled onions (recipe in this post)
- a few pinches of red pepper flakes
- Place HALF the artichoke hearts in the blender, coarsely chop the rest and set aside. To the blender add the sunflower seeds, water, chickpeas, garlic, mustard, lemon, nutritional yeast, and a generous amount of salt and pepper. Blend until creamy. Taste and adjust seasonings.
- In a small skillet, cook the chopped kale in a little bit of olive oil (with a pinch of salt) until wilted. Set aside.
- Transfer dip to a bowl and stir in remaining chopped artichoke hearts, the cooked kale and chives. (Taste again). Chill until ready to serve.
- Serve the dip by itself with crackers or toasted pita wedges - or make crostini with a few extra toppings: Add some more olive oil to your skillet and cook the chickpeas until lightly browned. Top each toast with a slather of dip, some extra cooked kale, roasted chickpeas, pickled onions (optional), and a pinch of red pepper flakes.