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Creamy Kale and Spinach Dip

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.

Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 275 kcal
Course: Appetizer
Cuisine: Vegan

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

Instructions

    Cup of Yum
  1. 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.
  2. Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish (see photo for size reference).
  3. 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.
  4. 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.
  5. 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.
  6. Add to prepared baking dish and top with remaining vegan parmesan.
  7. Bake for 15-20 minutes, or until warmed through and sightly browned on top.
  8. Before serving, top with additional vegan parmesan cheese if desired. Other add-ons might include red pepper flakes or hemp seeds.
  9. 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

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

% 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.