AVOCADO AND ARTICHOKE DIP

AVOCADO and ARTICHOKE DIP 

AVOCADO ARTICHOKE DIP

 

Prep time
20-25 minutes
Dip Ingredients
  • 2 cups kale, finely chopped
  • ½ tablespoon olive oil
  • 1 14-ounce can whole artichoke hearts, drained, cut up
  • 2 small avocados
  • 2 tablespoons fresh lemon juice ( or 1 T lime juice and 1T lemon juice)
  • 2 tablespoons hemp seeds
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped parsley (optional)
  • ¼ teaspoon sea salt
  • black pepper, to taste
Instructions
  1. Heat skillet and add olive oil. Add kale and cook until tender (5-6 minutes). Place kale in a medium bowl to cool.
  2. Place peeled avocados into a food processor along with the parsley, lime/lemon juice, hemp seeds, garlic, sea salt, and black pepper. Process for 2-3 minutes until smooth.
  3. Gently mix together avocado mixture, kale, and artichoke hearts.
  4. Transfer to a serving dish. Goes well with tortilla chips, pita chips, rice crackers, or raw vegetables.
  5. Serve at once, or keep for 1-2 days in the refrigerator. Store leftovers in an airtight container with a layer of oiled plastic wrap pressed against the dip to prevent browning (no air pockets).
  6. Enjoy!**     Note: for extra probiotics, add a tablespoon of chopped sauerkraut