Kale And Artichokes Dip

13
Jan

Kale And Artichokes Dip

Recipe Details

  • Serving Size: Serving size: This recipe makes 4 servings. One serving equals one portion.

Ingredients

  • 2½ tablespoons coconut oil
  • 1 shallot, chopped
  • 4 garlic cloves, minced
  • 5 oz chopped kale, ribs removed
  • ¼ cup concentrated homemade bone broth
  • 1½ cups cashew sour cream
  • 1 cup chopped canned artichoke hearts
  • ½ cup diced water chestnuts
  • 1 green onion, thinly sliced
  • Zest and juice of 1 lemon
  • 2 teaspoons dry mustard
  • 1½ teaspoons crushed red pepper flakes
  • 1 teaspoon cumin
  • ½ teaspoon ground ginger
  • Salt and black pepper, to taste
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Heat the coconut oil in a large sauté pan over medium-high heat.
  2. Add the shallot and garlic and sauté for 1 minute, then add the kale and continue
    sautéing for 3 minutes.
  3. Add the bone broth and cover for 1 minute, or until the kale has wilted and most of the
    liquid has evaporated. Season with salt and pepper.
  4. Remove from heat and transfer the mixture to a food processor. Pulse 3–4 times, then
    set aside.
  5. In a large mixing bowl, combine the kale mixture with the remaining ingredients and stir
    until well combined. Adjust seasoning with salt and pepper.
  6. Refrigerate until ready to use.
Serving Suggestion
  1. Serve with seed crackers, bread, or raw vegetables such as carrots or bell peppers.

Nutrition Information

Calories:323 Kcal
Carbohydrates:22 g
Protein:7.6 g
Fat:23 g
Saturated Fat:9.5 g
Polyunsaturated Fat:0.5 g
Monounsaturated Fat:0.6 g
Cholesterol:0.2 mg
Sodium:284 mg
Potassium:330 mg
Fiber:3.4 g
Sugar:1.2 g
Vitamin A:95 mcg
Vitamin C:43 mg
Calcium:117 mg
Iron:2.7 mg

Nutrition information is automatically calculated and should only be used as an estimate.