This vegan kale and artichoke dip is a delightful twist on the classic appetizer. Packed with nutritious kale and artichoke hearts, this creamy, savory dip is perfect for any gathering. It's easy to prepare and will surely impress your guests with its rich flavors and satisfying texture.
Some ingredients in this recipe might not be commonly found in every household. Vegan mayonnaise and vegan cream cheese are specialty items that can be found in the vegan or dairy-free section of most supermarkets. Nutritional yeast is another unique ingredient, often located in the health food or bulk section. Make sure to check these areas when shopping.
Ingredients For Vegan Kale And Artichoke Dip
Kale: A leafy green vegetable that adds a nutritious and slightly bitter flavor to the dip.
Artichoke hearts: Tender and flavorful, these are typically found canned or jarred and add a unique taste to the dip.
Vegan mayonnaise: A plant-based alternative to traditional mayonnaise, providing creaminess and tang.
Vegan cream cheese: A dairy-free substitute for cream cheese, adding richness and smooth texture.
Nutritional yeast: A deactivated yeast that imparts a cheesy, nutty flavor, often used in vegan cooking.
Garlic powder: Adds a concentrated garlic flavor without the moisture of fresh garlic.
Onion powder: Provides a savory onion taste in a convenient powdered form.
Salt: Enhances the overall flavor of the dip.
Black pepper: Adds a hint of spiciness and depth to the dip.
Technique Tip for This Recipe
When preparing the kale for this dip, make sure to remove the tough stems and finely chop the leaves. This ensures a smoother texture and even distribution throughout the dip. Additionally, if you prefer a creamier consistency, consider blending the vegan mayonnaise and vegan cream cheese together before mixing in the other ingredients. This will create a more cohesive mixture and enhance the overall mouthfeel of the dip.
Suggested Side Dishes
Alternative Ingredients
kale - Substitute with spinach: Spinach has a similar texture and nutrient profile, making it a great alternative.
artichoke hearts - Substitute with hearts of palm: Hearts of palm have a similar texture and mild flavor, which works well in dips.
vegan mayonnaise - Substitute with mashed avocado: Mashed avocado provides a creamy texture and healthy fats, making it a good vegan substitute.
vegan cream cheese - Substitute with cashew cream: Cashew cream is rich and creamy, offering a similar consistency and taste.
nutritional yeast - Substitute with miso paste: Miso paste adds a savory, umami flavor that can mimic the cheesy taste of nutritional yeast.
garlic powder - Substitute with fresh garlic: Fresh garlic provides a stronger, more aromatic flavor compared to garlic powder.
onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and robust onion flavor.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dip.
black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good alternative.
Other Alternative Recipes Similar to This Dip
How to Store / Freeze This Dip
- Allow the dip to cool completely before storing. This helps maintain its texture and flavor.
- Transfer the kale and artichoke dip to an airtight container. This will keep it fresh and prevent any unwanted odors from seeping in.
- Store the container in the refrigerator. The dip will stay good for up to 4-5 days.
- If you want to freeze the dip, place it in a freezer-safe container. Make sure to leave some space at the top as the dip may expand when frozen.
- Label the container with the date. This helps you keep track of how long it has been stored.
- When ready to use, thaw the dip in the refrigerator overnight. This ensures it defrosts evenly and maintains its creamy texture.
- Reheat the dip in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also use a microwave, heating in short intervals and stirring in between to ensure even heating.
- Stir the dip well before serving to reincorporate any separated ingredients and restore its creamy consistency.
- Enjoy your vegan kale and artichoke dip with fresh veggies, chips, or even as a spread on bread or crackers.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Transfer the leftover kale and artichoke dip to an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes, or until it's heated through and bubbly.
For a quicker option, use a microwave. Place the dip in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
If you prefer a stovetop method, transfer the dip to a saucepan. Heat over medium-low heat, stirring frequently to prevent sticking and ensure even warming. This should take about 5-7 minutes.
For an air fryer, preheat it to 350°F (175°C). Place the dip in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to stir and ensure even heating.
Best Tools for This Recipe
Oven: Used to bake the dip at 350°F (175°C) until it is golden and bubbly.
Mixing bowl: Used to combine the vegan mayonnaise, vegan cream cheese, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
Spatula: Used to fold in the chopped kale and artichoke hearts into the mixture.
Baking dish: Used to transfer the mixture and spread it out evenly for baking.
Measuring cups: Used to measure out the ingredients like kale, artichoke hearts, vegan mayonnaise, and vegan cream cheese.
Measuring spoons: Used to measure out the nutritional yeast, garlic powder, onion powder, salt, and black pepper.
Knife: Used to chop the kale and artichoke hearts.
Cutting board: Used as a surface to chop the kale and artichoke hearts.
Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.
How to Save Time on Making This Dip
Pre-make the base: Mix the vegan mayonnaise and vegan cream cheese with the spices ahead of time and store in the fridge.
Use pre-chopped veggies: Buy chopped kale and artichoke hearts to save on prep time.
One-bowl method: Combine all ingredients in one bowl to minimize cleanup.
Quick bake: Use a shallow baking dish to reduce baking time by a few minutes.
Vegan Kale And Artichoke Dip Recipe
Ingredients
Main Ingredients
- 2 cups kale, chopped
- 1 cup artichoke hearts, chopped
- 1 cup vegan mayonnaise
- 1 cup vegan cream cheese
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the vegan mayonnaise, vegan cream cheese, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
- Fold in the chopped kale and artichoke hearts until well combined.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake for 25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy with your favorite chips or veggies!
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Dip
More Amazing Recipes to Try 🙂
- Caprese Salad with a Twist Recipe10 Minutes
- Caprese Salad Bites Recipe10 Minutes
- Butternut Squash Arugula Salad Recipe40 Minutes
- Berry Spinach Salad Recipe10 Minutes
- Strawberry Mint Lemonade Recipe10 Minutes
- Strawberry Basil Lemonade Recipe10 Minutes
- Pumpkin Spice Hot Chocolate Recipe15 Minutes
- Mexican Hot Chocolate Recipe15 Minutes
Leave a Reply