Easy, Creamy Kale & White Bean Dip (Vegan)

Easy, Creamy Kale & White Bean Dip (Vegan)

The most impressive vegan appetizer I have ever served my friends is Minimalist Baker’s Kale & White Bean Artichoke Dip— amazingly rich and creamy, it is a huge crowd-pleaser. In fact, I have probably made it a dozen times (many of them special requests) and shared the recipe countless times since I discovered it years ago. I mean… creamy, cheesy kale & white bean dip, yum!

It is TOTALLY WORTH the multiple steps of soaking, sauteing, blending, and baking.

However, over the holidays a few years ago, I was craving this dip but feeling lazy after a few nights of entertaining…so I started experimenting with a simpler dip inspired by that recipe.

After a few tries, this tasty one-pan kale dip emerged. Not only is it quick and easy to make, it still hits the spot: creamy, cheesy, rich, and addictive…without the guilt. Definitely still a crowd-pleaser! In fact, it is a perfect dish to bring to a game day gathering, poolside BBQ, or park picnic. It is delicious warm or at room temperature.

Here is my Easy Creamy Kale & White Bean Dip recipe, ENJOY!

(See below recipe for detailed tips and photos.)

kale & white bean dip
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5 from 6 votes

Easy, Creamy Kale & White Bean Dip

This rich and creamy one-pan dip recipe is simple but tastes like it was labored over. For entertaining a crowd, consider doubling recipe.
Can be served warm or room temperature.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer
Cuisine: American
Keyword: creamy vegan dip, easy dip, easy plant-based appetizer, easy vegan appetizer, kale white bean dip, plant-based dip, vegan dip, vegan kale dip
Servings: 6
Calories: 233kcal
Author: Jenn Freedman


  • 1/2 cup onion, finely chopped
  • 2 tsp olive oil (sub water if avoiding oil)
  • 2 tbsp fresh garlic, finely chopped
  • 5 heaping cups finely chopped kale, ribs removed
  • 1-2 dashes ground nutmeg optional
  • 3/8 tsp sea salt
  • black pepper to taste
  • 1 dash cayenne (or more to taste)
  • 2 tbsp water
  • 6 oz plant-based cream cheese (I prefer Kite Hill brand)
  • 1-2 tsp nutritional yeast (start with 1 tsp, can add more at end for cheesier taste)
  • 3/4 cup white beans
  • 6 tbsp unflavored, unsweetened plant-based milk


  • In large skillet, saute onion in olive oil on medium heat until soft, about 4 minutes.
  • Reduce to medium low heat. Add garlic, kale, nutmeg, sea salt, pepper, and cayenne to skillet and mix. Use tongs to easily turn/mix in kale.
  • Add water to avoid burning.
  • Saute until kale is wilted, about 2 minutes.
  • Reduce to low heat. Add in cream cheese. Use spatula to break apart, allowing it to melt slightly.
  • Add in 1 tsp nutritional yeast and milk. Mix until combined.
  • Turn off heat.
  • Mix in white beans.
  • Optional: add additional tsp nutritional yeast for cheesier flavor.
  • Serve warm or room temperature with tortilla chips, crackers, veggies, or bread.


SERVING: Serve warm or room temperature. 
If trying to prep early but serve warm, follow steps 1-4 and then turn off heat and set aside. Complete remaining recipe steps immediately before serving.
STORAGE: Can be stored in fridge for 3-5 days; consider heating and adding additional milk to thin for leftovers.

When adding the kale, I find it easier to use tongs to turn and mix until they wilt:

Prepping creamy kale dip.

Before adding cream cheese, be sure to reduce heat to low. Then, use a spatula to break up the cream cheese, allowing it to more easily melt:

Prepping creamy kale dip.

After mixing in the nutritional yeast and almond milk, it should look belended and creamy:

Prepping creamy kale dip.

Add your beans and optional nutritional yeast, and you are ready to serve!

I look forward to hearing what you think about this easy one-pot dip recipe; please rate and review below once you try it!

Looking for more easy appetizers? Check out Easy Trader Joe’s Vegan Appetizers for even simpler crowd-pleasers!



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