Spicy Pepperoncini, Artichoke & Kale Dip

Spicy Pepperoncini, Artichoke & Kale Dip

Spicy pepperoncini, artichoke and kale dip is incredibly velvety, crowd-pleasing, dairy-free, vegan, and tasty with a small spicy kick.


Slipping in with an extremely simple artichoke and kale dip prior to the special day tomorrow. I believe it’s a reality that the majority of people enjoy a dip. This one has all the convenience and familiarity of a common velvety and tacky artichoke dip, however clearly I have actually remixed it a bit. It comes together rapidly and is made with 10-ish active ingredients amount to. A vacation amusing win!

A couple of other joyful dips if you’re trying to find inspiratiom: edamame dip with jalapeño and lime, incredibly velvety caramelized onion dip, and velvety kale pesto and white bean dip.

Warm artichoke dip is incredibly popular this time of year, and while I was dealing with this dish, I saw that a great deal of sites/magazines identify this meal as “hot” artichoke dip– a nod to it being baked and served hot clearly. Right now, my brain went to in fact making the dip hot and spicy (and likewise warm) due to the fact that I delight in making whatever spicy.

We make this dip absolutely vegan with an extremely flavourful cashew cream. I have actually likewise included pepperoncini peppers for that little bit of SPICE (both in the cashew cream and sliced up into the dip itself. Pepperoncini peppers likewise bring lightening up level of acidity and a flavour-rounding minor sweet taste to the celebration too. Miso, dietary yeast, Dijon, lemon, and garlic are all bringing their own unique flare here. Kale changes spinach for a cold weather-appropriate twist. When this thing is all warmed up in the frying pan and garnished, you’re all set to get the celebration began.

I mainly like to consume this warm pepperoncini, artichoke and kale dip with great deals of bread, however crackers and fresh veggies are great too. I believe some individuals do tortilla chips? Sign me up for that salted goodness. Sending my finest if you’re commemorating vacations this weekend, whether you enjoy the social time or absolutely fear it. I see you! Hugs.


Spicy Pepperoncini, Artichoke & Kale Dip

Spicy pepperoncini, artichoke and kale dip is incredibly velvety, crowd-pleasing, dairy-free, vegan, therefore tasty. A small spicy kick brings it over the top.

PREPARATION TIME 25 minutes COOK TIME 20 minutes OVERALL TIME 45 minutes

Course Appetiser, Treat Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 3 cups

Author: Laura Wright


  • Mixer



  • 3/4 cup raw cashews, soaked for a minimum of 2 hours and drained pipes
  • 1 tablespoon light miso
  • 1/2 teaspoon lemon enthusiasm
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 3 tablespoons dietary yeast
  • 1 1/2 (* )teaspoons onion powder 6
  • pepperoncini peppers, stems eliminated & divided(+ more if you desire spicier) sea salt and ground black pepper, to taste
  • 3/4
  • cup filtered water 2
  • tablespoons olive oil 12
  • oz frozen artichoke hearts, defrosted and sliced 3
  • cloves garlic, minced 2
  • cups carefully sliced fresh kale, jam-packed TO GARNISH:

vegan “parm”

  • sliced parsley
  • chili flakes(* )additional pepperoncini peppers
  • Guidelines(* )In an upright mixer, integrate the cashews, miso, lemon enthusiasm, lemon juice, Dijon, dietary yeast, onion powder, 3 of the pepperoncini peppers, salt, pepper, and water. Mix the mix on high up until you have a thick however pourable cream. You need to have about 1 2/3 cups overall of liquid. Reserve.
  • Heat a big sauté pan over medium heat. Slice up the staying pepperoncini peppers and reserved. Include the oil to the pan and swirl it around. Include the sliced artichokes and pepperoncini peppers to the pan and stir. Sauté veggies up until aromatic and warmed through, about 2 minutes. Include the garlic to the pan and sauté up until aromatic, about 45 seconds. Include the kale to the pan and stir. Keep cooking and stirring up until the kale is rather wilted and intense green, about 3-4 minutes.

Put the cashew cream from previously into the pan, scraping out every last bit with a rubber spatula. Stir to integrate with all of the veggies. Season the mix with salt and pepper. When the dip is evenly hot and experienced to your taste, move it to your serving meal.

  • Serve the spicy pepperoncini, artichoke and kale dip with favored garnishes and a choice of cut breads, crackers, and veggies. Take pleasure in warm!
  • Notes
  • I choose the flavour of frozen artichoke hearts over canned! It simply appears cleaner to me.
  • I reheated leftovers of this with a generous and indulgent dollop of vegan mayo, and truthfully I can not suggest it more.

Published in appetiser, fall, velvety, earthy, gluten totally free, grain-free, vacations, fast, refined sugar-free, salted, treat, spicy, spring, summertime, vegan, winter season

  • Program
  • Conceal

Megan This looks definitely tasty! I am so lured to make right now. Reply

  • Elizabeth

    I’m not generally drawn to spinach artichoke dips. This dip sounds so great, though! I enjoy the pepperoncini twist. Reply

  • Sherry

    Peperoncini: what a dazzling twist, Laura! Inform us, please: where do you get your frozen artichoke hearts? I have actually become aware of this marvel item however have actually never ever discovered them myself in (Toronto) grocery stores up until now … Thank you! Reply

  • Laura

    Hey There Sherry!
    I get mine on my U.S.A. (Buffalo-area) outing. It’s a downer that Canada hasn’t accepted the frozen artichoke yet! You can certainly utilize canned or rattled ones in this dish too though:-RRB-

    • – L

      I discovered frozen pkgs ov artichoke at Trader Joes. Reply

    • Jen @ sweetgreenkitchen.com

      Any ideas on making this ahead to give a meal celebration? Would you prepare as the dish explains and after that reheat in the oven? Or simply serve space temperature? Or choose another dish,. Thank you for many fantastic dishes both stunning and tasty and all the motivation! Reply

  • Dana

    This produced more of a crown for me, with a great taste. However the dish as composed didn’t rather exercise. The drenched cashews would not mix and definitely didn’t lead to a “pourable cream” without including some liquid to even get the mixer going (I included some water and a tablespoon or 2 of vegan mayo). Even then it was thick so I served in a shallow meal with a knife for spreading out on crackers, not dipping. Everybody enjoyed it on Thanksgiving– simply didn’t end up as anticipated! Reply

  • Michelle

    I made this for Thanksgiving and it was fantastic! My business liked it likewise. I will certainly be making it once again quickly. It’s a keeper! Reply

  • Diane

    I made this last night to delight in by the fire with a glass of red wine. Delicious !! Thanks for another terrific dish, Laura! Reply

  • Ilona

    To Start With, I simply made this to require to a Christmas celebration tonight and. I. Can not. Stop. Consuming. It !!! So tasty. Second of all, I made it nut totally free utilizing raw sunflower seeds which worked perfectly:-RRB- (likewise less expensive).
    Lastly, did you include cayenne or some type of chili to the dish? I do not see in the active ingredients list however it appears to be in among your images … I might likewise be absolutely seeing things lol. In any case, thank your for your fantastic, plant-based and FLAVOUR BOMB dishes!!!

  • Reply

    So thankful you enjoyed it, Ilona! I truly value your notes on the sunflower seed replacement too. I simply garnished my dip with a little Aleppo chili flakes due to the fact that I basically spray them on whatever:-RRB-
    – L

    • Reply

      I dislike cashews and switched for boxed silken tofu (shelf-stable so it’s simple to keep on hand). It came out perfectly. Benefit: no requirement to soak! This is among my preferred dishes you have actually made. It’s genuinely soothing. Thank you! Reply

  • Debbie

    This dish looks terrific and I’m making it this evening for Xmas eve.
    Wondering if you understand that there are advertisements for steaks 3 times while scrolling thru dish thou. One has a photo of a huge raw steak. The advertisements are from a business called 44 steaks. Simply believed you would wish to know.

  • Love all your dishes online and your cookbook is my most utilized. thanks.

    Hey There Debbie,
    I value this feedback and will bring it to my advertisement service provider.

    • – L

      I like this dish. I have actually made this on 3 different celebrations for celebrations and get togethers, and each time it has actually been feasted on so rapidly. This dip is so unexpected. It’s velvety, completely appetizing and wonderfully spicy. It’s a dream, and it comes together rapidly too. Reply

  • Megan

    Ended up truly great! Will certainly be keeping this one! Reply

  • Sara

    I have actually been making one dish of yours after the next after the next recently due to the fact that they’re all so great. I made this one for simply me and my partner to treat on, however I would not be reluctant to serve it at a celebration. I have actually never ever been drawn to artichoke-spinach dips, butI enjoy the concept of utilizing kale here, which truly hangs on to its robust texture in a warm dip, unlike spinach. It was completely velvety and simply a bit spicy– a total winner. Reply

  • Laura

    So thankful that you enjoyed it, Sara! Thanks for this feedback:-RRB-
    – L

    • Reply

      Sweetheart purchased me your cookbook for Christmas and prior to, I had actually never ever become aware of your food blog site. Now, I am constantly browsing your cookbook and online for meals and appetisers- particularly when we’re amusing. I made this dip today for a meal and it is SO GREAT! I utilized roasted cashews and discovered that I required to include about 1/2 cup of water to the cashew cream to get the ideal consistency. Besides that, the dish was incredibly easy to follow and I’m delighted to hear what my visitors need to state … if there is any left by the time the celebration begins !!:-RRB-

  • Reply


    I definitely enjoy this dip! My other half and I search for reasons to make it once again, and we are now as much as 4! The balance of whatever is simply ideal, and we enjoy it with fresh veg like cauliflower and carrots, with crackers, pita bread or focaccia bread! Reply

  • Katie Rieck

    I am a vegetarian consumed with spinach & artichoke dip (the cream cheese/mayo/cheesy kind) and love to scarf some down on unique celebrations. I’m attempting to integrate more vegan days into my life, and this captured my eye. While it obviously does not have the precise oily velvety profile of its cousin, this is definitely tasty, strikes on a number of the exact same tasty tastes, and is likewise something I can’t stop consuming– although I am attempting to conserve some for my other half! This would taste terrific with crackers, warmed baguette pieces, fresh veggies, and more. Yum– thanks for the dish!

  • Reply

    Caitlin C

    I have actually made this meal 3+ times and it’s an outright slam dunk whenever! So simple to assemble, and soooo tasty. I have actually just recently begun soaking my cashews in boiling-hot water and have actually cut the soak time to 1 hr without jeopardizing the texture of the meal. Reply

  • K

    5 stars
    I enjoy this dish! I have actually made it a handful of times and am constantly pleased with the outcomes. Due to accessibility, I typically utilize the jarred pepperoncinis and eyeball just how much to utilize and include a little of the pickling liquid for a bit more taste. I’m not a huge fan of kale so I typically utilize spinach with fantastic outcomes. Thanks for a terrific dish Laura! Reply

  • Kate

    5 stars
    I would enjoy to make this dish however can not discover pepperoncini in the UK. Exists another kind of pepper that would operate in this dish? Big thanks for any concepts. Reply

  • Laura

    Any kind of marinaded, somewhat hot pepper is terrific in this dish!
    – L

    • Reply

      This looks fantastic however I am preparing to take it as part of a vegan cheese board to a household even about an hour away. Is it likewise great a space temperature or do you recommend reheating it when I arrive? Reply

  • Laura

    Hi Kate,
    Apologies for my late reply here. This dip is still tasty at space temperature level! I truthfully choose it that method myself:-RRB-

    • – L

      Simply made this the other day and it was terrific cold and hot! Ended up perfectly and was so simple to make. Thank you! Reply

  • Sasha

    My spouse and I make this approximately two times a month and got our good friends hooked on it, too. We make this for every single celebration– particularly when we’re socializing with non vegans. Everybody enjoys it. We discovered that it’s frequently much better day 2. We’re going on a year and a half with this dish in our lives and now we constantly stock canned artichokes and frozen spinach (our only sub). Genuinely, this dish is genius. Reply

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