Baked Kale and Artichoke Dip Recipe
This vegan kale and artichoke dip is a deliciously healthy riff on the party classic and can be made gluten- and nut-free. Get the recipe!
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Cooking tools:
- Blender
- Oven
- Stove
- Skillet
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Airtight container
Ingredients
- 1 cup finely chopped yellow onion
- 5 cloves garlic, minced
- 3 1/2 oz. curly kale, tough stems removed and leaves chopped (2 packed cups)
- 1 14-oz. can water-packed artichoke hearts, rinsed and drained (8 to 10 hearts)
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- ¾ cup unsweetened, unflavored plant-based milk
- ½ cup soaked raw cashews (see tip, recipe intro)
- ¼ cup lemon juice
- 1 tablespoon nutritional yeast
- 2 teaspoons Dijon mustard
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ¾ teaspoon mustard powder
- Pinch crushed red pepper, or more to taste
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