I cannot tell you the number of times I have tried to make a warm dip, such as spinach, and have failed. And, that was when I was just a vegetarian.
So, when I decided to try doing a vegan one, I was sure it was going to be a disaster. This one, however, came out amazing, and was surprisingly super easy to make, which is what I was looking for.
First, there are few modifications, you can make, because, as you know, I am all about customizing something to fit particular tastes. If you want it more chunky, add more artichokes and kale. It will just be a little less creamier. Also, I liked it a little spicer and salty, so I added a more sea salt and fresh cracked pepper afterwards.
Finally, and I know this might be weird, but I liked individual portions reheated in the microwave the day after I cooked it. It gave everything time to soak in all the flavors.
You can make this ahead of time, or fresh. So, it is pretty versatile.
Creamy Vegan Warm Artichoke and Kale Dip
by Michelle Maskaly, The Adirondack Chick
3/4 cup raw cashews
3/4 cup non-dairy milk (I used So Delicious Coconut Milk Beverage)
1, 8.5 ounce can artichoke hearts (drained)
1 container Daiya cream cheese
3 tablespoons nutritional yeast
2 cups chopped kale
juice of one lemon
fresh cracked pepper
Soak the cashew for several hours, or ideally overnight. Rinse and drain.
In a food processor, combine the cashews, nutritional yeast, lemon juice, salt and pepper. Process until the cashews are mostly smooth. Add in the cream cheese and process until creamy.
In a small bowl, combine the kale with a little bit of water. Cover and microwave for about 20 seconds just until it starts to wilt. Remember you just want to soften it, not cook it.
Add the artichokes and kale to the food processor. Pulsate lightly until the artichokes are just broken apart, but are still chunky.
Pour into a greased (I used coconut oil) baking dish. Add additional fresh cracked pepper over the top. (You can also add some nutritional yeast, which will give it a slightly gloden color). At this point you can also cover tightly with plastic wrap and store in the refrigerator for up to two days, or, when ready, cook in a 350 degree oven for 35-45 minutes or until bubbly.
Serve warm with tortilla chips, and or/pita bread.