(Spicy Kale Artichoke Vegan Dip is my spicy take on the recipe found in The Laura Lea Balanced Cookbook, so purchase yours here and read more here on why I love it!)
Step by Step Instructions:
You’ll love this healthy Spicy Kale Artichoke Vegan Dip, so here’s what you’ll need: Red Pepper Flakes, Jalapeño Tabasco, Cayenne Pepper, Onion Powder, Garlic Powder, 14 oz. can of Artichoke Hearts, Nutritional Yeast, Chicken Broth (low-sodium kind is best and stock will work), Extra-virgin Olive Oil, Salt, Pepper, 1 Lemon, 10 oz. Frozen Kale (thawed with water squeezed out or use frozen spinach if you can’t find kale), 1 cup raw Cashews (soaked in lukewarm water for 2 hours then drained), 1 Large Shallot, and 4 Garlic Cloves.
You’ll want to prep your food first, so start with soaking your cashews since that takes the longest. Then thaw out your frozen kale (frozen spinach would work too) by rinsing with cold water and then using your hands to squeeze out the excess water. Now remove the skin and prep your garlic to be minced, and I love this Garlic Twist!
Here’s the minced garlic, and this is my favorite way to mince garlic.
Then finely mince your shallot until you have a 1/2 cup, and my shallot was huge so I just needed half of it.
Drain your artichoke hearts, and then put them on a cutting board.
Roughly chop the artichokes so that you’ve got bite-sized pieces.
Then add 3/4 cup of chicken broth and the cashews to your blender.
Blend the cashews and broth so that they’re totally smooth and the puree will be pretty thin.
Now it’s time to whip up the Spicy Kale Artichoke Vegan Dip, so heat a large non-stick skillet over medium heat and add 1 tablespoon of EVOO to it.
Once your oil is hot, then add the shallots and stir regularly for 2-4 minutes or until the shallots are tender.
I apologize for the blurry photo, but I was in a rush. Add in the garlic and then stir for about 1 minute or until you can smell the garlic.
Now add in the chopped artichokes, 1/4 cup of nutritional yeast, 2 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of red pepper flakes, 1 teaspoon onion powder, and 1/2 teaspoon of garlic powder. Then stir the artichokes for about a minute so that the flavors start to combine.
Now add the thawed kale, cashew sauce, 1 tablespoon of fresh lemon juice, and then 1-2 teaspoons of jalapeño Tabasco.
Stir so the dip is combined and heated through, and then your Spicy Kale Artichoke Vegan Dip is ready to enjoy! If you want to bake it, then heat the oven to 350 degrees, transfer the dip to an oven-safe bowl and top with more nutritional yeast or cheese if you’d prefer and bake for 15 minutes. Serve the Spicy Kale Artichoke Vegan Dip while still warm with your favorite tortilla chips or veggies and then enjoy!
Spicy Kale Artichoke Vegan Dip
Prep
Cook
Inactive
Total
Yield 10 servings
You'll love this healthy dip that's gluten free with dairy free options, unless you want some cheese, an then you can add it!
Ingredients
1 cup Raw Cashews, soaked 2 hours in lukewarm water & drained3/4 cup Low-Sodium Chicken Broth1 T. Extra-Virgin Olive Oil1/2 cup Shallots, minced (about 1 large)4 Garlic Cloves, minced1 14-oz. can Artichoke Hearts, drained & roughly chopped2 1/2 t. Sea Salt1/2 t. Black Pepper1/4 t. Cayenne Pepper1/4 t. Red Pepper Flakes1 t. Onion Powder1/2 t. Garlic Powder1/4 cup Nutritional Yeast, plus more for topping (vegan option if baking dip)10-oz. bag Frozen Kale, thawed & chopped1 t. Jalapeno Tabasco sauce1 T. Lemon Juice1/3 cup Cheese of choice to sprinkle on top before baking (optional)
Instructions
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Begin by prepping all of your food including soaking your cashews for 2 hours, thawing your frozen kale, draining and chopping your artichoke hearts, and then mincing your shallots and garlic.
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Next in a high-speed blender, blend the cashews and chicken broth together until it’s smooth, and it’ll be fairly thin.
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Now it’s time to start cooking the dip, so heat a large, non-stick skillet over medium heat and add 1 T. extra-virgin olive oil to it. Once the oil is hot, add the shallots and stir for 2-4 minutes or until the shallots are tender and fragrant. Then add the minced garlic and stir for about a minute.
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Add the chopped artichoke hearts, salt, black pepper, cayenne pepper, red pepper flakes, onion powder, garlic powder, and nutritional yeast to the pan and stir for about 1 minute so the flavors start to combine.
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Pour the cashew sauce, kale, lemon juice, and jalapeño Tabasco sauce to the pan and stir to combine the dip. Once it’s hot, which won’t take long, then you’re ready to serve right away with your favorite tortilla chips or veggies.
Notes
Laura Lea’s Note: If you want to bake the dip, you can preheat the oven to 350 degrees, then sprinkle with extra nutritional yeast for a dairy free option, or add your favorite cheese to the top. Bake for about 15 minutes so the cheese melts and the ages are golden brown. The dip should last up to 4 days if well sealed in the refrigerator.
Courses Appetizer
Cuisine Healthy
Nutrition Facts
Serving Size 1/10th of dip
Amount Per Serving | ||
|---|---|---|
Calories 180 | ||
% Daily Value | ||
Total Fat 6 g | 9% | |
Saturated Fat 1 g | 5% | |
Unsaturated Fat 5 g | ||
Sodium 741 mg | 31% | |
Total Carbohydrates 24 g | 8% | |
Dietary Fiber 4 g | 16% | |
Sugars 2 g | ||
Protein 9 g | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sounds delicious, I’ll have to try this!