Last weekend Steve and I went to Revel in Atlantic City for our friend’s birthday. Its been so long since I got all dressed up and went clubbing, and I was suffering from a pretty nasty cold. But I rallied and pulled it together to celebrate our friend turning a quarter century. His girlfriend got us a room at Revel, booked dinner reservations for 8 people, and had VIP bottle service set up at HQ Nightclub. The night was fantastic, and I feel like we really rung in his birthday right. That being said, I am still recovering one week later…
Now I don’t recall everything from that night, but one thing has stuck with me for the past week – a delicious kale pizza I had for dinner at Mussel Bar in Revel. There were huge chunks of garlicky kale all over it, and it reminded me how delicious this thick green lettuce could be, especially when mixed with some very unhealthy ingredients. So with the garlicky kale in mind, I decided to revamp the traditional spinach artichoke dip. The base of the recipe is Veganomicon‘s white bean aioli, a recipe I use often for holidays.
Baked Kale & Artichoke Dip
Makes 3-5 servings
1 (15 ounce) can of cannellini beans, drained and rinsed
1/4 cup chopped chives
2 tbs lemon juice (approximately 1/2 lemon)
2 tbs nutritional yeast (NOOOOOOCH!)
1/4 tsp salt
1/4 cup + 2 tbs olive oil, divided
6 cloves garlic, minced
2 cups of chopped Dinosaur kale (approximately 6 large leaves)
3 artichoke hearts from a can of artichokes packed in water, roughly chopped
2-3 tbs reserved artichoke water
1 1/2 tsp vegan butter
1/4 cup panko bread crumbs
Preheat oven to 375 degrees.
In a food processor, combine the beans, chives, lemon juice, nutritional yeast, and salt. Scrape down the sides and pulse until creamy. Set aside.
In a large frying pan, heat 1/4 cup olive oil over medium heat. Add minced garlic and cook over medium heat for 3 minutes. You want to cook the garlic until fragrant, but do not brown. Add cooked garlic and olive oil to bean mixture.
Reheat the frying pan over medium heat, and add the 2 tbs of olive oil. Once the pan is heated, add the kale and cook over medium heat for approximately 7 minutes until wilted. Once the kale is wilted, turn off heat and add artichoke hearts and bean mixture. Stir to combine. Whisk in 2-3 tbs of reserved artichoke water until a smooth, creamy texture is achieved.
Transfer the dip to a medium sized ramekin or baking dish. Bake for 12 minutes until bubbly.
While the dip is baking, melt vegan butter in a microwave safe bowl and then stir in the panko bread crumbs until the crumbs are evenly coated.
After 12 minutes, remove the dip and top with buttered panko crumbs. Turn the oven to broil and broil the dip for approximately 3 minutes until the top is golden brown. Be sure to watch the dip closely to prevent it from burning.
Serve immediately with pita chips. This dip reheats very well and will keep refrigerated in an airtight container for several days.