This page contains some affiliate links. Please review my disclosure policy.

Growing up I never played a team sport. I was a figure skater and I ran cross-country but I never played soccer, basketball, baseball etc…It’s hard to say if this happened because I have a very real fear of flying balls (true story) or because my parents never signed me up. As a result my interest in sports is virtually nonexistent.

white bean kale and artichoke dipBesides the Olympics I almost never watch sports. I like going to sporting events for the food and the excitement and you better bet I’ll tune in to watch Beyonce shut-it-down at the Superbowl but the rest of the time I’d rather be doing almost anything else. Fortunately I went to a college where it’s actually uncool to go watch our sports teams play. Except for hockey, but I still managed to make it to zero of those games.

white bean kale and artichoke dip 2I’ve gotten over the fact that I am not a team player and my dream of being the next Mia Hamm (she plays soccer right?) just isn’t going to happen. What I am sad about is that I’ve never had a chance to tail-gate. My friends who went to American schools got to experience stadiums full of cheering fans, public debauchery and just school spirit in general . Oh and let’s not talk about the lack of game day snacks in my life.

So today is my chance to contribute a healthy game-day snack. I have no idea what sports games are going on, but I know this dip and quinoa flatbread is all kinds of awesome that it really doesn’t matter. Go Leafs!


White Bean Kale & Artichoke Dip w/ Quinoa Flatbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x



For the Dip:

  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 6 cups fresh baby kale (or baby spinach)
  • 6 artichoke hearts, drained and chopped
  • 1 15 oz can of white beans, drained and rinsed
  • 1 T lemon juice
  • 1/2 cup 0% plain greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1 T dijon mustard
  • salt and pepper, to taste
  • 1/4 parmesan cheese (or non-dairy cheese or nutritional yeast)

For the Flatbread:

  • 1 cup quinoa flour
  • 3 T ground flaxseed
  • 1/2 tsp sea salt
  • 1 cup water


For the Dip:

  1. Boil a large pot of water.
  2. Once water is boiling submerge kale and let cook for 30-45 seconds or until all is wilted.
  3. Drain in colander in sink and immediately cover with cold water. Once kale has cooled, turn off water and let drain completely.
  4. Using a dish rag or paper towel squeeze out all moisture from kale. In the end you should have a ball that is about 2/3 of a cup.
  5. Chop up kale into small pieces.
  6. In a food processor blender combine white beans, lemon juice, greek yogurt, almond milk and mustard. Process until mixture is smooth (about 1-2 mins). Set aside.
  7. Heat up olive oil in a large pot over medium heat.
  8. Add in garlic and kale and sauté for 1 minute.
  9. Add in artichokes and sauté for another minute.
  10. Add in white bean puree and reduce heat to medium-low. Mixture will start to bubble and thicken. Stir occasionally for 3-5 mins or until preferred consistency is reached.
  11. Stir in cheese.
  12. Serve warm with flatbread and/or veggies.
  13. Will keep for up to 5 days in the fridge.

For the Flatbread:

  1. Preheat oven to 400 degrees F.
  2. Combine dry ingredients.
  3. Stir in water until thick batter produced.
  4. Line a baking sheet with parchment paper or a silicone-mat.
  5. Scoop a 1/4 cup of batter onto each side of the baking sheet (2 flatbreads per sheet).
  6. Using a spatula spread mixture until it is a medium-sized circle (about 6 inches) that is a 1/4 inch thick.
  7. Bake for 12 mins.
  8. Remove from oven and let cool for 5 mins on sheet.
  9. Remove from sheet and cut into 4 triangles.
  10. Return triangles to baking sheet and bake for another 5 mins.
  11. Serve warm or let sit out to cool down and firm up.

What sport(s) did you play growing up? Are you a big sports fan?

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

You May Also Like:

Leave a comment

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Many thanks for every other wonderful article. Wherever else could possibly anyone wardrobe form of information and facts in such a best method of writing? I own a presentation pursuing week, that i’m for the search for such information.

  2. Holeeeeeeeeeeey YUM!!! This looks amazing, girl! Love how thick and chunky it is!

    I have the coordination of a three-legged giraffe so no, no sports for me! And honestly, the only games I’ve ever been interested in watching from the sidelines are hockey games…I think I was born in the wrong country! 😉

  3. I remembered how my father wanted me to do figure skating like my other cousins and I remembered how some thought I looked like Michelle Kwan (a childhood face). But tennis was a huge sport in my family, and I wish I am playing tennis right now! White beans & artichokes are both my favorite things in dips! This recipe looks easy to veganise, with vegan greek yogurt, mmmm or perhaps cashew cream! A perfect appetizer for the upcoming SuperBowl (which i don’t watch, lol) x Rika

  4. This sounds all kind of awesome. I pinned it.
    Oh and sports are totally overrated. It’s all about the food anyway…or at least for me.

  5. I’ve got a feeling I wouldn’t even need the crackers to eat this – a spoon would do! TY for sharing! Hm, I wasn’t a big sports player when I was a kid – does table football count!?