Easy, Creamy Kale & White Bean Dip (Vegan)

This crowd-pleasing vegan dip is not only simple to make, it totally hits the spot: creamy, cheesy, rich, and addictive! No one will even guess that it is vegan. The perfect appetizer to bring to a game day gathering, poolside BBQ, or park picnic…check out this Easy, Creamy Kale & White Bean Dip!

Creamy kale & white bean dip served with tortilla chips.

Inspiration for this Vegan Kale Dip

The most impressive vegan appetizer I have ever served is Minimalist Baker’s Kale & White Bean Artichoke Dip– amazingly rich and creamy, it is a huge crowd-pleaser.

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. And another crowd-pleaser, too!

If you’re looking for easy kale appetizer recipes, look no further!

Why You’ll Love this Vegan White Bean Dip












Key Ingredients

  1. Onions give the dip a natural sweetness and depth of flavor.
  2. Garlic of course adds a garlicky goodness essential to all fabulous savory dips!
  3. Kale is the star of this dip. It is cooked down until tender and with all of the other flavors, is downright irresistible.
  4. Nutmeg adds a cozy earthiness to the flavor.
  5. Cayenne
  6. Vegan Cream Cheese is the key to a creamy, rich dip. I prefer Kite Hill brand for this recipe, but any plant-based cream cheese will work.
  7. Nutritional Yeast adds the cheesy component to this dip. Start small and add more at the end.
  8. White Beans are the hearty ingredient in this dip. Naturally creamy and smooth, they are the perfect bean for this dip.
  9. Plant Milk helps make the dip come together and thins out the rich and thick cream cheese.

Expert Tips

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

Using tongs to cook and move kale while wilting.

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:

Adding in cream cheese to kale in pan.

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

Dip getting creamy in the pan!

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


This recipe is versatile. You can add in or swap out ingredients as desired.


  • Artichoke hearts
  • Hearts of palm
  • Vegan parmesan cheese


  • Swap out kale for your favorite greens like spinach, collard greens, or Swiss chard.
  • Use any type of white bean for this dip, like cannellini beans (white kidney beans), or navy beans, or Great Northern beans. Or substitute with chickpeas.
  • Use sriracha sauce or chili flakes in place of cayenne.


Store kale and white bean dip in refrigerator for 3-5 days. Enjoy leftovers cold or warm. If warming, add a bit of additional plant milk to thin.

Freeze dip in air tight container for up to 4 months.

If you enjoy this recipe, you may also like:

Easy, Creamy Kale & White Bean Dip

Jenn Freedman
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.
5 from 7 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 233 kcal


  • 2 tsp olive oil (sub water if avoiding oil)
  • 1/2 cup onion, finely chopped
  • 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 for this recipe)
  • 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, heat oil over medium heat. Sauté onions 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.
  • Taste. 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: Store kale and white bean dip in refrigerator for 3-5 days. Enjoy leftovers cold or warm. If warming, add a bit of additional plant milk to thin.
Freeze dip in air tight container for up to 4 months.


Calories: 233kcal
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
Tried this recipe?Let us know how it was!

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



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