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Spicy Vegan Artichoke Dip with Kale

5 from 22 reader reviews
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 3 cups
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Ingredients

DIP:

  • ¾ cup raw cashews, soaked for at least 2 hours and drained
  • 1 tablespoon light miso
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 3 tablespoons nutritional yeast
  • 1 ½ teaspoons onion powder
  • 6 pepperoncini peppers, stems removed & divided (+ more if you want spicier)
  • sea salt and ground black pepper, to taste
  • ¾ cup water
  • 2 tablespoons olive oil
  • 12 oz frozen artichoke hearts, thawed and chopped
  • 3 cloves garlic, minced
  • 2 cups finely chopped fresh kale, packed

TO GARNISH:

Instructions

  • In an upright blender, combine the cashews, miso, lemon zest, lemon juice, Dijon, nutritional yeast, onion powder, 3 of the pepperoncini peppers, salt, pepper, and water. Blend the mixture on high until you have a thick but pourable cream. You should have about 1 ⅔ cups total of liquid. Set aside.
  • Heat a large sauté pan over medium heat. Chop up the remaining pepperoncini peppers and set aside. Add the oil to the pan and swirl it around. Add the chopped artichokes and pepperoncini peppers to the pan and stir. Sauté vegetables until fragrant and warmed through, about 2 minutes. Add the garlic to the pan and sauté until fragrant, about 45 seconds. Add the kale to the pan and stir. Keep cooking and stirring until the kale is quite wilted and bright green, about 3-4 minutes.
  • Pour the cashew cream from before into the pan, scraping out every last bit with a rubber spatula. Stir to combine with all of the vegetables. Season the mixture with salt and pepper. Once the dip is uniformly hot and seasoned to your liking, transfer it to your serving dish.
  • Serve the spicy pepperoncini, artichoke and kale dip with preferred garnishes and a selection of cut breads, crackers, and vegetables. Enjoy warm!

Equipment

Recipe Notes

  • I prefer the flavour of frozen artichoke hearts over canned! It just seems cleaner to me.
  • I reheated leftovers of this with a generous and indulgent dollop of vegan mayonnaise, and honestly I cannot recommend it more.
This creamy vegan artichoke dip is made with kale, not spinach, plus a super flavourful cashew cream. Pepperoncini peppers give it a bit of spice, too! It’s one of my favourite shareable vegan appetizers!