Creamy Vegan Artichoke and Collard Green Dip

Creamy Vegan Artichoke and Collard Green Dip

This healthier twist on artichoke dip is SO creamy, made without dairy, and takes 15 minutes to come together! I love that it seems very fancy but doesn’t require a ton of work. It is a great one to impress guests during football parties or as an appetizer on Thanksgiving!

Spinach is the typical green used in artichoke dip, but I decided to switch it up with collard greens! In my opinion, collard greens are a very underrated and deserve a moment in the spotlight.

There are just 5 main ingredients in this recipe along with spices to make the flavor pop!

  • Artichoke Hearts- keep it simple and get them in a can
  • Collard Greens- an easy way to get in nutritious greens
  • Cashews-for the creamy goodness
  • Garlic- 4 whole cloves
  • Nutritional yeast-gives it a cheesy taste

Creamy Vegan Artichoke + Collard dip

a dairy free version of the classic dip! SO creamy, made with nutrirent dense collard greens, and comes together in less than 20 minutes!

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people

Ingredients

  • 1 1/2 cup raw cashews
  • 4 cloves garlic
  • 1 14 oz can artichoke hearts drained, rinsed, and chopped
  • 1 cup Natures Green’s Collard Greens chopped
  • 2 tbs olive oil
  • 1 cup water
  • 1/4 cup nutritional yeast plus more for topping
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp both salt and pepper

Instructions

  1. Soak the cashews in boiling water to soften for 10 minutes. Alternatively, you could soak in room temperature water overnight. 

  2. In a small cast iron skillet, add the olive oil and heat to medium heat. Mince the garlic and add to the oil. Saute for 3 minutes or until the garlic begins to golden. 

  3. Add in the chopped artichoke hearts and chopped collards to the garlic. Season with salt and pepper and let cook until the greens have begun to wilt.

  4. Meanwhile, drain the cashews and add to a high speed blender with the water, nutritional yeast, garlic powder, smoked paprika, apple cider vinegar, and 1/2 tsp salt. Blend until smooth.

  5. Pour the sauce into the skillet with the collard greens and artichoke hearts. Mix it together. 

  6. Place the skillet into the preheated oven and bake for about 5 minutes or until the edges have begun to make a crust. 

  7. Top with a sprinkle of nutritional yeast. Enjoy warm with crackers or sliced vegetables. 

This post was made in sponsorship with Nature’s Greens. All opinions are my own. Thank you for supporting Wildly Wholesome!



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