Baked Kale and Artichoke Dip Recipe - Forks Over Knives

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