Artichoke & Kale Dip

Artichoke & Kale Dip

Hot artichoke dip is always a big hit with party guests.  This recipe is modernized and made a little more guilt-free by adding seasonal veggies and making simple substitutes for better ingredients.  Dip can be prepared 1 day in advance, simple bake before serving. Serves 8.  Enjoy!

INGREDIENTS

  • 2 14-ounce cans of artichoke hearts in water, rinsed, drained & coarsely chopped
  • 1 ½ cup fresh kale (substitute fresh spinach if desired)
  • 2 cloves garlic
  • ½ cup avocado mayonnaise
  • ¼ cup plus 1 tablespoon grated Parmesan, preferably Parmigiano Reggiano
  • 1 tablespoon fresh lemon juice 
  • 1 scallion, minced, plus more for garnish
  • pinch of salt
  • Fresh cut veggies or whole-wheat pita chips for serving

PREPARATION

  1. Preheat oven to 425°F.
  2. In a food processor, place half the artichokes, kale, garlic, mayonnaise, ¼ cup Parmesan, lemon juice and salt.
  3. Process until smooth.
  4. Add scallion and remaining artichokes; pulse to combine
  5. Transfer mixture to a 1-quart baking dish.
  6. Top with remaining tablespoon Parmesan.
  7. Bake until golden and bubbling, 30 to 35 minutes.
  8. Garnish with scallion; serve hot with veggies and/or pita chips.
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