Swiss Chard & White Bean Artichoke Dip

Serving size: 8 servings


  • ¾ cup raw cashews
  • 5 cloves garlic
  • 3 tbsp. olive oil
  • 8 oz. vegan cream cheese
  • 4-6 tbsp. nutritional yeast
  • 1 cup white beans, coooked
  • Pinch of sea salt and black pepper, to taste
  • 4 cups Swiss chard, stems removed, packed & chopped
  • 1 14 oz. can artichoke hearts, drained & quartered
  • ½ cup unsweetened plain almond milk
  • 2 tbsp. vegan parmesan cheese, plus more for serving, optional


  1. Cover cashews with boiling water and let sit for one hour. Drain water, set aside and preheat oven to 350°F.
  2. In a small skillet, sauté garlic in 1 tablespoon olive oil until fragrant and lightly brown, about 1-2 minutes. Remove from heat and let cool.
  3. In a food processor or blender, puree soaked cashews, sautéed garlic, cream cheese, 2 tablespoons olive oil and milk.
  4. Add 4 tablespoons nutritional yeast and ¼ teaspoon each salt and pepper. Blend well.
  5. Taste puree and adjust seasonings, including nutritional yeast, as needed. Set aside.
  6. In the skillet used earlier, sauté Swiss chard in olive oil until wilted. Season with salt and pepper and remove from heat.
  7. Combine puree, Swiss chard, artichokes, and white beans and place in an oven safe dish. Sprinkle with parmesan if desired. Bake for 10-12 minutes or until bubbly. Serve with chips, bread or vegetables.

Nutrition per serving: 219 calories, 17 g carbohydrates, 5 mg cholesterol, 12 g fat, 5 g fiber, 12 g protein, 677 mg sodium, 3 g sugar.

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