Artichoke and Kale dip with carrots

Yummy Artichoke and Kale Dip

Published on April 27, 2016 | By |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 cups

File Apr 26, 6 44 47 PMJackie’s Tips:

I use Natural Value Coconut Cream– it has no guar gum in it.  Guar gum can be an irritant to people with digestive issues and many coconut creams and coconut milks have this ingredient.  If you put the can of coconut cream in the fridge over night the cream will be on top and a small amount of liquid on the bottom.  You just have to scoop out the cream with a spoon.  This dip is great with veggies or plantain chips.

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Ingredients

  • 1/2 heaping cup of coconut cream chilled
  • 1- 14 oz. can artichoke hearts, drained & coarsely chopped
  • 2 TBSP. olive oil
  • 1/2 yellow onion finely chopped
  • 3 cups tightly packed baby kale- roughly chopped and stems cut off
  • 2 cloves of garlic or you can use roasted garlic in a jar
  • 2-3 TBSP. shredded parmesean cheese- optional if you would like dairy free
  • 1/2 tsp. herbamare -If you don't want to use herbamare, use seasoning of your choice
  • coarse sea salt and black pepper to taste

Instructions

  • 1. Scoop 1/2 heaping cup of coconut cream out of the can. All you want is the solid white cream, not the liquid. There will be some liquid left and you can use this for a smoothie or something else.
  • 2. Finely chop onion and garlic- set aside
  • 3. Drain artichoke hearts and place on a double or triple layer of paper towels and squeeze until moisture is mostly gone. Coarsely chop artichokes and set aside
  • 4. Coarsely chop 3 cups of triple washed baby kale and set aside
  • 5. Add 2 TBSP olive oil to a large skillet. When olive oil is heated add in onion and garlic and saute until tender. Season with coarse salt and pepper while cooking.
  • 6. Stir in coarsely chopped baby kale and cook until kale is wilted
  • 7. Add artichoke hearts and stir until mixture is heated.
  • 8. Stir in coconut cream and if you are using roasted garlic in a jar add now. Stir until heated and combined.
  • 9. Scoop mixture into a small baking dish. The dish I used was an oval- 9x7
  • 10. Heat broiler to high
  • 11. Top mixture with shredded parmesan cheese if you are using
  • 12. Place dish in oven and broil until mixture is browned and heated through. 2-3 minutes.
  • 13. Can be served hot with veggies or chips
  • 14. Enjoy!

Instructions

  • 1. Scoop 1/2 heaping cup of coconut cream out of the can. All you want is the solid white cream, not the liquid. There will be some liquid left and you can use this for a smoothie or something else.
  • 2. Finely chop onion and garlic- set aside
  • 3. Drain artichoke hearts and place on a double or triple layer of paper towels and squeeze until moisture is mostly gone. Coarsely chop artichokes and set aside
  • 4. Coarsely chop 3 cups of triple washed baby kale and set aside
  • 5. Add 2 TBSP olive oil to a large skillet. When olive oil is heated add in onion and garlic and saute until tender. Season with coarse salt and pepper while cooking.
  • 6. Stir in coarsely chopped baby kale and cook until kale is wilted
  • 7. Add artichoke hearts and stir until mixture is heated.
  • 8. Stir in coconut cream and if you are using roasted garlic in a jar add now. Stir until heated and combined.
  • 9. Scoop mixture into a small baking dish. The dish I used was an oval- 9x7
  • 10. Heat broiler to high
  • 11. Top mixture with shredded parmesan cheese if you are using
  • 12. Place dish in oven and broil until mixture is browned and heated through. 2-3 minutes.
  • 13. Can be served hot with veggies or chips
  • 14. Enjoy!
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...