Kale Artichoke Dip

Gluten-free, Nut-free option, Soy-free option 

This is a spin on our Classic Spinach Dip. It combines vegan Cream Cheese, vegan Mayo and vegan Mozzarella with artichokes, baby kale and a handful of seasonings. It has all the creamy, cheesy deliciousness of the nonvegan dip you’re probably familiar with, but is made better without all the dairy. We love to serve it with fresh bread slices and tortilla chips.

Kale artichoke dip is a mouthwatering and creamy appetizer that combines the earthy flavors of kale and the delicate essence of artichoke hearts into a delectable, savory treat. This dip offers a vegan twist on the classic artichoke dip, making it accessible to a wider range of dietary preferences without sacrificing any of the lusciousness.

The recipe features tender baby kale, which adds a slightly bitter and earthy note, beautifully complementing the milder taste of artichoke hearts. The addition of vegan cream cheese and mayo lends a rich and creamy texture, while minced garlic, garlic salt, dried parsley, and lemon juice contribute layers of flavor that will delight your taste buds.

Preparing this dip is straightforward. After combining all the ingredients, you bake the mixture until it’s warm, bubbly, and irresistibly cheesy. A final broil gives the top an extra layer of golden goodness.

Kale artichoke dip is versatile and suitable for various occasions. It’s an excellent choice for game day gatherings, potlucks, holiday parties, or simply when you’re craving a comforting and satisfying snack. Serve it with tortilla chips, crackers, or crusty bread for a delightful appetizer that will please both vegans and non-vegans alike.

With its creamy consistency, rich flavors, and a hint of garlic, this dip is sure to be a crowd-pleaser. It’s a fantastic addition to any party spread, and its plant-based ingredients make it an inclusive option that everyone can enjoy.

Whether you’re a seasoned vegan or simply looking to add some delicious plant-based options to your menu, kale artichoke dip is a delightful choice. Try making this appetizer for your next gathering and watch it disappear as your guests savor every creamy, savory bite.

PREP TIME: 5 minutes

COOK TIME: 20 to 22 minutes

YIELD: 8 servings

INGREDIENTS:

• Canola or olive oil (or spray version), for baking dish
• 2 (14-oz [396-g]) cans artichoke hearts
• 2 packed cups (85 g) baby kale, chopped small
• 1 cup (226 g) vegan Cream Cheese or store-bought (nut-free and/or soy-free if needed)
• 1 cup (226 g) vegan Mayo or store-bought (soy-free if needed)
• 2 cloves garlic, peeled and minced, or 2 tsp (6 g) jarred minced garlic
• 1 tbsp (12 g) Garlic Salt or store-bought
• 1 tsp dried parsley
• 1½ tsp (7 ml) lemon juice
• 2 cups (226 g) vegan Mozzarella shreds, divided (nut-free and/or soy-free if needed)

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C) and grease a 9 x 13–inch (23 x 33–cm) baking dish with canola or olive oil. Set aside.
2. Drain and rinse the artichoke hearts. Pat them dry, chop into very small pieces, and place them in a medium-sized bowl.
3. Add the chopped baby kale, vegan Cream Cheese, vegan Mayo, minced garlic, Garlic Salt, dried parsley, lemon juice, and 1 cup (113 g) of the vegan Mozzarella shreds to the bowl with the artichoke hearts.
4. Mix all the ingredients well until they are thoroughly combined.
5. Spread the mixture evenly in the prepared baking dish.
6. Sprinkle the remaining 1 cup (113 g) of vegan Mozzarella shreds on top of the mixture.
7. Bake in the preheated oven for 20 minutes, or until the top is melted and bubbly. For an extra bubbly top, you can broil on high for 1 to 2 minutes, if desired.
8. Serve the artichoke and kale dip warm, and enjoy!