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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 233kcal
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