Creamy Kale and Spinach Dip
User Reviews
5.0
93 reviews
Excellent
Creamy Kale and Spinach Dip
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Simple vegan spinach and kale dip made with just 10 ingredients that will please a crowd. Cheesy, hearty, chock-full of greens, and so delicious. Perfect for holiday parties and beyond.
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Ingredients
- 1 ¼ cups cashews (soaked overnight or in boiling hot water for 1 hour // then thoroughly drained)
- 1/2 cup unsweetened plain almond milk (sub up to half with water)
- 4-6 Tbsp nutritional yeast (to taste)
- 1 tsp sea salt (DIVIDED)
- 3 cloves garlic (minced)
- 1 Tbsp olive oil
- 1 (10-ounce) package frozen chopped spinach (thawed and squeeze-drained)
- 3 cups kale (finely chopped // or just double up on spinach)
- 1 healthy pinch black pepper
- 1/4 cup Vegan Parmesan Cheese
FOR SERVING (optional)
- Veggies, crackers, chips, or 1/2 baguette sliced and toasted
- red pepper flakes
- hemp seeds
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Instructions
- If you haven’t soaked your cashews yet, do so the night before in room temperature water, or 1 hour before in very hot water. Drain thoroughly.
- Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish (see photo for size reference).
- Add soaked and drained cashews to a blender with almond milk and purée into a cream. Add 1/4 cup nutritional yeast and 3/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size) and mix once more. Taste and adjust seasonings as needed. You want it pretty cheesy and well-salted, so I added the full 6 Tbsp nutritional yeast (amount as original recipe is written // adjust if altering batch size). Set aside.
- In a large skillet over medium heat, sauté garlic in olive oil and then add spinach and kale. Season with a healthy pinch (1/4 tsp as original recipe is written // adjust if altering batch size) of sea salt and black pepper and cook for 5 minutes or until wilted, then remove from heat.
- Add 3/4 of the cashew cream (see photo) and toss to combine. If it can take more, add it in. Otherwise, reserve the rest for pasta or other uses. Add 2 Tbsp vegan parmesan cheese (amount as original recipe is written // adjust if altering batch size) for additional texture/flavor and stir.
- Add to prepared baking dish and top with remaining vegan parmesan.
- Bake for 15-20 minutes, or until warmed through and sightly browned on top.
- Before serving, top with additional vegan parmesan cheese if desired. Other add-ons might include red pepper flakes or hemp seeds.
- Serve with assorted vegetables, tortilla chips, crackers, or toasted baguette. Store leftovers covered in the fridge for up to a few days, though best when fresh.
Notes
- *Nutrition information is a rough estimate.
Nutrition Information
Show Details
Serving
1serving
Calories
275
(14%)
Carbohydrates
19g
(6%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
3.5g
(18%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
466mg
(19%)
Fiber
4.7g
(19%)
Sugar
1.7g
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 275 | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 3.5g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 466mg | 19% |
| Fiber | 4.7g | 19% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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