Ingredients

The following ingredients have 7 Servings
  • 2 cups chopped curly kale
  • 1/2 tablespoon olive oil
  • 1 14- ounce can whole artichoke hearts, drained
  • 2 small avocados
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons shelled hemp seeds (i.e., hemp hearts) ((optional))
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Tortilla chips
  • Pita chips
  • Rice crackers
  • Sliced vegetables

Instruction

  • Add the kale and olive oil to a skillet over medium-low heat. Cook the kale until it wilts and becomes tender, stirring occasionally (5-6 minutes). Transfer the kale to a cutting board and chop into small pieces. Let cool.
  • While the kale is cooking, quarter the artichoke hearts.
  • Scoop the flesh from the avocados into a food processor along with the lemon juice, hemp seeds (if using), garlic, sea salt, and black pepper. Process for 2-3 minutes or until completely smooth.
  • Transfer the avocado cream, kale, and artichoke hearts to a bowl and gently mix together with a spoon.
  • Transfer the dip to a serving dish. Serve alongside tortilla chips, pita chips, rice crackers, or sliced vegetables.
  • This dip is best enjoyed fresh, but will keep for 1-2 days in the refrigerator. Store leftovers in an airtight container with a layer of plastic wrap pressed up against the dip to prevent browning.