Kale, Artichoke, & White Bean Dip
Cook and Prep Time: 60 minutes
Serves: 3-4
You Need
• 1 15 oz. can Cannellini Beans or White Beans, rinsed and drained
• ¾ cup Cashews, soaked overnight
• 14 oz. Artichoke Hearts, drained and quartered
• 4 cups Dinosaur Kale, packed a chopped
• 7-8 cloves Garlic
• 1 block Silken Tofu
• ½ cup Oat Milk (or other non-dairy milk)
• ¼ cup Nutritional Yeast
• Salt & Pepper, to taste
• 1 tbsp. Extra Virgin Olive Oil
• Vegetable Stock or Extra Virgin Olive Oil, for sautéing
DIRECTIONS
- Rinse and chop the produce accordingly. Preheat your oven to 375˚F.
- Sauté the garlic for 1-2 minutes, until fragrant.
- To a blender, add silken tofu, cashews, sautéed garlic, olive oil, nutritional yeast, and oat milk. Puree until smooth.
- Return the pan to medium heat. Then, add the kale and artichoke hearts. Sauté for 2-3 minutes, until the kale has wilted. Then, add the white beans and the puree.
- Top with more nutritional yeast (optional), and then place the dip in the oven for 10-15 minutes, until the top begins to bubble.
- Serve with chips or chopped vegetables. Enjoy!