So I usually buy Kale, try a recipe, not like it, then throw the rest in the trash because it has gone bad. Does that sound familiar in your
household?. Well I came across a recipe in the Clean Eating magazine called Kale Artichoke Dip. Let’s just say I found a way to love Kale! I took this dip to our Thanksgiving dinner yesterday. It was a hit even for those like me who do not usually like kale.
- 2 tbsp coconut oil
- 1/4 small red onion (about 1/4 cup)
- 2 cups of kale, stemmed and roughly chopped
- 4 scallions thinly sliced
- 1 clove of garlic, minced
- 1 12 oz bag frozen artichokes, thawed (or use jarred and drained)
- 1/4 cup shredded cheddar cheese
- 1 tbsp fresh lemon juice
- 2 tbsp almond or coconut milk
- 2 tsp sea salt
- black pepper to taste
- red pepper flakes to give it a kick. I used about 1/4 tsp and sprinkled over the mixture.
Preheat oven to 350 degrees F.
In a wide skillet over medium heat add the onion, scallions, and garlic. Cook about 3-4 minutes or until the onions begin to tender.
Add kale and cook another 5 minutes. Remove pan from heat and let cool for 15-20 minutes.
Meanwhile in a food processor add artichokes, cheese, lemon juice, milk, salt and black pepper. Next add the kale.
Pulse until mixture is semi-smooth.
Pour mixture into a 8 x 8 pan. Sprinkle red pepper flakes for an extra kick (optional)
Bake for 30 minutes until top is golden brown.
Let dip cool 5-10 minutes before serving.
This is a great dip with crackers, tortillas, or better yet vegetables.