Creamy Kale and Artichoke Dip

Creamy Kale and Artichoke Dip

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by www.Foodbabe.com

WCNC.com

Posted on January 27, 2014 at 2:52 PM

Updated Tuesday, Jan 28 at 7:18 PM

Food Babe’s Creamy Kale and Artichoke Dip
Prep time
5 mins
Cook time
45 mins
Total time
50 mins
Serves: 8
Ingredients

· 1 bag of frozen artichoke hearts thawed and chopped

· 4 cups of finely chopped kale, spinach, swiss chard or collards

· 1 garlic clove minced

· ⅛ tsp fresh nutmeg

· ⅛ tsp cayenne pepper (optional)

· 1 tsp salt

· 1 tsp fresh black pepper

· 1 cup organic sour cream

· 3 tbsp organic mayo (optional – but really kicks this recipe into high gear)

· 3 tbs raw parmesan or manchego cheese, plus more for top

· coconut oil for greasing


Instructions

1. Preheat oven to 375 degrees

2. Combine all ingredients together in a large bowl and place into a medium sized baking dish (greased with coconut oil)

3. Top with additional cheese if desired

4. Bake for approximately 30-45 mins covered

5. Remove from oven, and let sit for at least 5 mins before serving with homemade pita or tortilla chips

 


Food Babe’s Pita or Tortilla Chips
 

 

Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Serves: 8
Ingredients

· 1 pack of ezekiel whole wheat pita or small tortilla shells

· 1 tbsp coconut oil

· ¼ tsp paprika

· ¼ tsp sea salt
 


Instructions

1. Preheat oven to 400 degrees

2. Cut pita or tortilla into triangle wedges with a pizza cutter.

3. Mix wedges with coconut oil, paprika and sea salt in a large bowl

4. Place wedges on a baking rack and bake at 400 degrees for 8-10mins until crisp

5. Remove from oven and enjoy!

Notes
 

It’s a good idea to make these while the dip is cooling. Please choose all organic ingredients if possible.

Check out more at foodbabe.com!

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