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This spicy kale artichoke dip is sure to steal the show at your next big game or get together. It’s simple to make, vegan, only requires a few ingredients and spicy, to keep it from disappearing too quickly. This recipe also has a paleo option so that no matter who you invite to the party, there is a healthy and filling option for them!
I’ve always been the kind of person with little or no self control when it comes to parties. You put a yummy dip in front of me and BAM it’s gone before you know it. Cheese tray, oh lord you better just push me away because I can’t stop. So instead of trying to avoid all the food at a party, I usually offer to bring one or two dishes that I know are filling and will grab my attention when the cheese tray starts calling my name.
This protein and fiber packed spicy kale artichoke dip is the perfect example of that kind of dish. The fiber and protein come from the cannenili beans (or you can use great northern white beans) and cashews, both of which blend up well to give a very velvety texture, which I will happily dip all the veggies and chips into. Oh and another trick I’ve learned on how to keep my food in check during a party, bring something SPICY!! This spicy kale artichoke dip is just spicy enough that I can’t inhale it like I do regular spinach artichoke dip. Please tell me I’m not the only one with these problems!
Getting ready for a party, I try to have a few go-to recipes that don’t take a lot of time. There is nothing worse than spending hours making food only for it to disappear in just a few minutes. No way! I like preparation for these foods to be under 10 minutes, since I know how fast this will likely disappear. You might want to make more than you expect. This is great the next day as well, and since there is not any cheese in this, it can sit out for more than an hour or two without getting super funky. If you make more than one batch, keep one in the fridge and only put one out at a time. It only takes about 10 minutes to heat it up in the oven from the fridge, my kind of party dish!
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Don’t worry if your friends don’t “love” healthy food. Just serve this with some roasted plantain chips and they will never know! It’s spicy and creamy and has all the things they would be looking for for game day festivities!! Unless you are like me and are known as the “healthy” friend where everyone just assumes that what you have is full of kale and sprouts. They would be right about the kale in this dish, but it just blends into the background instead of being a key player, I don’t think anyone will get upset about it’s presence!
As you can see this doesn’t take much time at all. Just blend up some soaked cashews and cannenlini beans in a food processor. Add some cooked kale, chopped artichokes and some spicy El Yucateco Red Habanero Hot Sauce to the food processor to combine. For more detailed instructions and tutorial check out the recipe below!
To make this spicy kale artichoke dip paleo, you will want to soak 2 cups of cashews in water to replace the 1 can of drained cannenili beans. You will probably want to add 2-3 more tbs. of coconut milk or cashew milk as well to make sure you get to the consistency you want with just the cashews. I’ve tried this dip both ways and let me tell you they were both gone within 2 days (I’m the only one eating it since Dave can’t have tree nuts). Just don’t leave out the spice!!
I used El Yucateco Red Habanero Hot Sauce made with fresh red habanero peppers (HOT HOT HOT), tomato, and select spices and seasoning. El Yucateco Red Habanero Hot Sauce is perfect to have on hand to add to dishes like Turkey Sweet Potato Egg Bakes, Black Bean Stuffed Sweet Potatoes (vegan), added to chili like this sweet potato black bean chili or to add more heat to dishes like Mexican Lentils and Rice (vegan) or plantain black bean burgers. Check your local Publix for El Yucateco in the Mexican Food section.
Spicy Kale Artichoke Dip
- 1 cup raw cashews – soaked in hot water for at least 2 hours (use 2 cups for paleo)
- 1 can cannenili beans – rinsed, drained and soaked in fresh water at least 2-5 minutes
- 2-3 tbs. coconut or cashew milk – unsweetened – you may need to double this if you use all cashews for paleo option
- 1 garlic clove – minced
- 1/2 tsp. salt
- 2 tbs. El Yucateco Red Habanero Hot Sauce
- 4 cups fresh kale – about 4 leaves torn into bite size pieces
- 1 can artichoke hearts – drained of water and chopped into small bite size pieces.
- 2-3 tbs. hemp hearts – enough to cover the top
- Preheat the oven to 400F.
- Add the drained soaked cashews, drained rinsed cannenili beans and 2-3 tbs. milk of choice into the food processor. Process until smooth.
- Add minced garlic, salt and El Yucateco Red Habanero Hot Sauce and process again until all the ingredients are blended.
- In a glass bowl, add the fresh kale and microwave for 2 minutes until wilted. Be sure you chop the kale into bite size pieces and remove the stem from the center of the kale.
- Once the kale has been wilted down, add it and the chopped canned artichokes to the cashew and cannenili bean mixture.
- Add the dip to two large ramekins or oven safe serving dishes. Sprinkle with hemp hearts.
- Bake at 400F for 6-7 minutes
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What about you?
- Are you the “healthy friend”? If so what do you like to bring?
- Do you have any strategies to avoid eating all the food at parties?
- What is your favorite way to use hot sauce?