Vegan Kale and Artichoke Dip
By Bolthouse Farms

Whip up this Vegan Kale and Artichoke Dip as a quick app or party snack. It’s a great alternative to traditional artichoke spinach dip that’ll leave your guests wanting more.


  1. Preheat oven to 375℉. Lightly oil a shallow, ovenproof dish.
  2. In a medium bowl whisktogether chickpea flour, milk, salt, and pepper. In a medium saucepan bring ¾ cup water to a simmer and whisk in chickpea mixture. Gently simmer until thickened, about 3 minutes. Set aside. 
  3. In a medium skillet heat oil over medium. Add garlic and cook until fragrant, 1 minute. Stir in kale and cook until wilted. Stir in artichokes and remove from heat. Stir into chickpea mixture.
  4. Spread mixture into greased dish and sprinkle with dukkah, paprika, or pepper flakes. Bake until warmed through, about 15 minutes.


  • ½ cup chickpea flour
  • ½ cup BolthouseFarms Unsweetened Plant Protein Milk 
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 2 packed cups (3 ounces) baby kale
  • 1 can (14 ounces) artichoke hearts, drained, patted dry, and roughly chopped
  • 2 tablespoons dukkahor 1 teaspoon paprika or red pepper flakes 
  • Gluten free crackers, for serving
  • Prep: 15min
  • Cook: 25min
READY IN: 40min