• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Creamy Avocado, Artichoke & Kale Dip

22 Comments · June 18, 2014

Creamy Avocado, Artichoke & Kale Dip

Jump to Recipe Print Recipe

This vegan creamy avocado, artichoke & kale dip is not only swoon-worthy, it's also easy to throw together in a pinch. Curly kale is sautéed and chopped into tiny pieces so even your finicky, kale-fearing friends won't know it's in there (it'll be our little secret). Then, avocados, fresh lemon juice, hemp seeds, garlic, salt, and black pepper are tossed into a food processor and whirled into a super creamy mixture. Finally, heaps of artichoke hearts are quartered and folded into the creamy avocado base along with the kale.

Creamy Avocado Artichoke + Kale Dip

I'm so excited to introduce you to my new favorite recipe: Creamy Avocado, Artichoke + Kale Dip.

This dip is out-of-this-world-amazing.

Yesterday, I got wrapped up in another blog project for hours and started worrying that I wouldn't have a post ready for today if this dip recipe was a flop. Considering how much nutrition is packed into this green dip, I figured my worries were warranted. I mean kale in an artichoke dip? That's some risky recipe business if I've ever seen it.

Fortunately, flop it was not. Unless you mean flop-on-the-floor-this-taste-so-good-it-hurts.

This dip is not only swoon-worthy, it's also super simple to throw together in a pinch. Curly kale is wilted with a bit of olive oil and chopped into tiny pieces so even your finicky, kale-fearing friends won't know it's in there (it'll be our little secret). Then, avocados, fresh lemon juice, hemp seeds, garlic, salt, and black pepper are tossed into a food processor and whirled into a super creamy mixture. The artichokes are quartered, and then all of the ingredients are gently mixed together in a bowl.

I think my heart's actually beating faster thinking about this dip again. Not even kidding. It makes me so happy, and it's packed with plant-based goodness. This is the kind of dip that loves you back with both its taste and nutrition; it's like a bowl of self-love.

It's delicious paired with tortilla chips, but the sky's the limit. Fresh vegetables, pita chips, naan, or rice crackers would all be amazing. You could also slather it on bread and top it with big tomato slices. Or, as a first last resort, you could enjoy it all by its lonesome. I'm not sure who would do that except me, but it would probably taste great.

No matter your pairings, I hope you have a chance to make this dip. I promise you'll be rewarded with flavor, energy, and a healthy glow.

Creamy Avocado Artichoke + Kale Dip

Creamy Avocado Artichoke + Kale Dip

Creamy Avocado Artichoke + Kale Dip

Creamy Avocado Artichoke + Kale Dip

Creamy Avocado Artichoke + Kale Dip

Creamy Avocado Artichoke + Kale Dip

Creamy Avocado Artichoke + Kale Dip

Print Pin
5 from 2 votes

Creamy Avocado, Artichoke & Kale Dip

This vegan creamy avocado, artichoke & kale dip is not only swoon-worthy, it's also easy to throw together in a pinch. Curly kale is sautéed and chopped into tiny pieces so even your finicky, kale-fearing friends won't know it's in there (it'll be our little secret). Then, avocados, fresh lemon juice, hemp seeds, garlic, salt, and black pepper are tossed into a food processor and whirled into a super creamy mixture. Finally, heaps of artichoke hearts are quartered and folded into the creamy avocado base along with the kale.
Course Appetizer, Dip
Cuisine Gluten-Free, Grain-Free, plant-based, Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 -8
Author Ashley

Ingredients

  • 2 cups chopped curly kale
  • ½ tablespoon olive oil
  • 1 14- ounce can whole artichoke hearts, drained
  • 2 small avocados
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons shelled hemp seeds (i.e., hemp hearts) (optional)
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste

Serving Ideas

  • Tortilla chips
  • Pita chips
  • Rice crackers
  • Sliced vegetables

Instructions

  • Add the kale and olive oil to a skillet over medium-low heat. Cook the kale until it wilts and becomes tender, stirring occasionally (5-6 minutes). Transfer the kale to a cutting board and chop into small pieces. Let cool.
  • While the kale is cooking, quarter the artichoke hearts.
  • Scoop the flesh from the avocados into a food processor along with the lemon juice, hemp seeds (if using), garlic, sea salt, and black pepper. Process for 2-3 minutes or until completely smooth.
  • Transfer the avocado cream, kale, and artichoke hearts to a bowl and gently mix together with a spoon.
  • Transfer the dip to a serving dish. Serve alongside tortilla chips, pita chips, rice crackers, or sliced vegetables.
  • This dip is best enjoyed fresh, but will keep for 1-2 days in the refrigerator. Store leftovers in an airtight container with a layer of plastic wrap pressed up against the dip to prevent browning.

 

Related Posts

  • Fresh & Frothy Pineapple-Cilantro SmoothieFresh & Frothy Pineapple-Cilantro Smoothie
  • Extra-Thick Mint Chip Superfood SmoothieExtra-Thick Mint Chip Superfood Smoothie
  • Revitalizing & Raw Cauliflower-Tomato Detox SaladRevitalizing & Raw Cauliflower-Tomato Detox Salad
  • Blissful Blueberry + Buckwheat GranolaBlissful Blueberry + Buckwheat Granola
  • Elevate-Your-Senses Power BowlElevate-Your-Senses Power Bowl
  • Warm Kale & Artichoke Dip from Crossroads by Tal Ronnen + A Giveaway!Warm Kale & Artichoke Dip from Crossroads by Tal Ronnen + A Giveaway!
« Chocolate Malt Superfood Smoothie
Smoky Chipotle Polenta with Spiced Portobellos »

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Lauren says

    June 18, 2014 at 4:17 pm

    OMG YUM! This looks amazing! I never make spinach artichoke dip because I hate mayo, so this is a great alternative for parties. Mmmm!
    xo,
    Lauren at http://www.lakeshorelady.com

    Reply
    • Ashley says

      June 18, 2014 at 4:34 pm

      Thanks, Lauren! Totally hear you on the mayo thing; I've never been much of a fan (not even the vegan kind). The avocado works like a charm in this dip, and packs it with so much nutrition. It's definitely a great party dip, and people won't know even realize it's devoid of mayo and cheese!

      Reply
  2. Chrissy says

    June 18, 2014 at 10:19 pm

    What a great alternative to those horribly unhealthy dips! Definitely making this!

    Reply
    • Ashley says

      June 19, 2014 at 9:01 am

      Thanks, Chrissy! I hope you enjoy the recipe!

      Reply
  3. frugalfeeding says

    June 19, 2014 at 7:43 am

    Love the images and colours you've captured - that looks truly incredible. You make me want to dive straight in.

    Reply
    • Ashley says

      June 19, 2014 at 9:00 am

      Thank you so much!

      Reply
  4. Vicky says

    June 20, 2014 at 12:26 pm

    I simply love this recipe and just wanted to let you know I shared it on my blog in a post where I share my favorite recipe finds for the week.

    Reply
    • Ashley says

      June 20, 2014 at 1:15 pm

      Thanks so much for sharing it on your blog, Vicky! I'm so glad you're loving the recipe :)

      Reply
  5. Leslie says

    August 06, 2014 at 12:33 pm

    TIP: To make this ahead for travel, I am going to put together everything >except< the avocado and the hemp seeds, and mix those in at the last minute so it doesn't brown :D YUM!

    Reply
    • Ashley says

      August 06, 2014 at 4:15 pm

      That is an awesome tip! Thanks, Leslie! :)

      Reply
      • Leslie says

        August 10, 2014 at 12:34 am

        5 stars
        This was a huge huge hit at the birthday party this weekend, as were the "crispy cauliflower tacos" recipe you have here on your blog! I'll be sending folks your way who want the recipes! :D

        Reply
        • Ashley says

          August 10, 2014 at 9:13 am

          I'm so happy to hear that, Leslie! Thank you for sending people in this direction and taking the time to let me know how everyone liked the dishes! I really appreciate it :)

          Reply
  6. Rachel says

    February 09, 2015 at 1:34 am

    5 stars
    I made this recipe tonight and OMG it's so delicious!!!!! Thank you for sharing.

    Reply
    • Ashley says

      February 09, 2015 at 1:41 pm

      I'm SO happy to hear that you enjoyed it, Rachel! Thanks for taking the time to come back and comment with your results -- I really appreciate it!

      Reply
  7. Kim says

    February 03, 2016 at 8:20 pm

    Could this be served warm?

    Reply
    • Ashley says

      February 03, 2016 at 11:56 pm

      Hi, Kim! I don't recommend serving it warm because avocado doesn't tolerate heat well.

      Reply
  8. Emily says

    March 01, 2016 at 8:23 pm

    Can you replace the hemp seeds for chia seeds?

    Reply
    • Ashley says

      March 02, 2016 at 12:11 am

      Hi, Emily! I would just omit them altogether as chia would alter the texture quite a bit.

      Reply
  9. Mike says

    October 13, 2017 at 8:54 am

    Hi, I'm going to make this. I haven't bought hemp seeds before, do I need to buy the hulled ones, or can I use the cheaper ones in their shells? Thanks

    Reply
    • Ashley says

      October 13, 2017 at 11:08 am

      Hi, Mike! Great question, and I should clarify in the recipe as well. You'll definitely want to use shelled/hulled hemp seeds (often referred to as "hemp hearts"). Happy cooking and enjoy!

      Reply
  10. John says

    October 14, 2017 at 3:17 pm

    Can I use mustard seeds instead of hemp?

    Reply
    • Ashley says

      October 14, 2017 at 5:45 pm

      Hi, John! I wouldn't suggest making that switch. Mustard seeds will impart a very strong flavor. The hemp seeds are optional though, so feel free to omit them if you don't have them on hand. Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • From Nashville with Love
  • Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil

13.9K shares
  • 961
13.9K shares
  • 961