Kale and Artichoke Dip

My food choices have been less than stellar in 2014 so I decided to start the new year off with healthy, clean eating and made a commitment to myself to make more vegan and vegetarian meals.   Don’t tell M. as I will be slipping these in and hope he doesn’t notice ! LOL !

We are still without a counter top and kitchen sink in our Florida house, so simple no fuss recipes are a must.   I found the original recipe on loveandlemons.com, but it had too many unnecessary steps.  After, digging out the my food processor from the boxes in the garage and making my second batch of this dip for my sister-in-laws party on Saturday night, I think you will find this adaptation delicious and easy to make.  Both of my batches were made totally vegan using the nutritional yeast but feel free to substitute Parmesan cheese in this recipe and let me know how it tastes.

One more tip….you can buy  the small or medium artichokes in a can and one 14 oz. can will work in this recipe but I purchased the big jar of artichokes from Sam’s Club (or Costco in Canada) as artichokes are a great staple to have in my kitchen for other recipes.Artichokes

Kale and Artichoke Dip

Delicious vegan kale and artichoke dip served with blue tortilla chips or pita chips.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Lunch, Snack
Cuisine: Vegan, Vegetarian


  • 15-17 small artichokes, in water drained
  • 1/2 cup raw sunflower seeds
  • 1/2 cup chickpeas, cooked drained
  • 1 clove Garlic
  • 1 tsp dijon mustard
  • 1/4 cup nutritional yeast (or substitute parmesan cheese for vegetarian version)
  • 3-4 kale leaves torn from stems
  • 1/2 tbsp Cold pressed extra virgin olive oil
  • 1/2 Lemon juiced
  • 1 small shallot
  • 3-4 fresh basil leaves
  • 1 tsp red pepper flakes
  • 1/2 cup water
  • 1 tsp Sea salt
  • 1 tsp Pepper


  • Place all of the ingredients into the food processor except for the kale and pulse until it starts to mix together then process on high for a minute or two.
  • Scrap down sides of the processor bowl with a spatula, then add the kale and process on high for 2 or 3 more minutes.
  • Repeat step 2 if necessary or until you get a nice creamy texture.
  • Refrigerate for couple of hours or overnight to allow the flavours to mingle. Will keep in the fridge for up to a week.



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