Creamy Avocado, Artichoke & Kale Dip
This vegan creamy avocado, artichoke & kale dip is not only swoon-worthy, it's also easy to throw together in a pinch. Curly kale is sautéed and chopped into tiny pieces so even your finicky, kale-fearing friends won't know it's in there (it'll be our little secret). Then, avocados, fresh lemon juice, hemp seeds, garlic, salt, and black pepper are tossed into a food processor and whirled into a super creamy mixture. Finally, heaps of artichoke hearts are quartered and folded into the creamy avocado base along with the kale.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 6 -8
- 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
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.