Kale Artichoke Dip - Weddington Wellness Center

Kale Artichoke Dip

PREP TIME: 10 MINS

COOK TIME: 15-30 MINS

TOTAL TIME: 25-40 MINS

Serves: 2 cups

INGREDIENTS

  • 1 cup water
  • 2 fresh large artichokes, 2inches of the tops trimmed,  (or use 2 cans drained artichoke hearts)
  • 1 tablespoon extra-virgin olive oil
  • ½ onion, minced
  • 3 tablespoons minced garlic (about 3 cloves)
  • 6 ounces kale, stalks removed & finely chopped (can use spinach if desired)
  • ¼ cup olive oil
  • ½ lemon, juiced
  • 1 cup plain dairy or unsweetened coconut yogurt
  • ½ teaspoon Himalayan sea salt

INSTRUCTIONS

  1. Place the 3 inches of water in the bottom of pan and arrange the artichokes in steamer, cut side up. Place lid and cook for 30 minutes. Allow to cool.
  2. While the artichokes are cooking, place olive oil in the bottom of a skillet on medium heat. When heated, add the onions and garlic, and cook for about 4-5 minutes. Add the kale and stir until all wilted and cooked, about 6-8 minutes. Remove from the heat and cool.
  3. When the artichokes have cooled remove the toughest outer leaves. When you get to the tender leaves, reserve them for eating with the dip later. When you get to the fuzzy “thistle” part of the artichoke. Cut it in half, top to bottom, remove the fuzzy bits from the inside, being careful to preserve as much of the heart (soft inner bits) as possible. Once you have done this for both hearts, mince them and add them to the rest of the vegetables. (shortcut?… canned is second best!)
  4. Add the olive oil, lemon juice, coconut yogurt, and sea salt, and stir to combine.
  5. Place in decorative bowl and serve with other veggies or gluten free crackers.
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