25 Mar No Comments admin Lunch, Snacks , ,
Dairy Free Kale & Artichoke Dip/Spread
Awesome dip for veggies! Take to a party. Spread on your lettuce boat sandwiches.
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 1 cup raw cashews, soaked 2-12 hours in water
  2. 2 TBS olive oil
  3. 1 onion, chopped,
  4. 8 garlic cloves, minced
  5. 4 cups thinly sliced kale (appraise 1 med bunch)
  6. 14 oz jar artichoke hearts, drained and chopped
  7. 1/2 cup sundried tomatoes, chopped
  8. 1/2 cup fresh oregano leaves
  9. 1/2 cup fresh parsley leaves
  10. 1 TBS apple cider vinegar
  11. Sea salt and pepper to taste
Instructions
  1. Drain soaked cashews. Blend w 1 cup fresh water in food processor to create cashew cream. Set aside.
  2. Heat oil in a skillet over medium-high heat. Add onion and garlic. Cook until fragrant and turning golden brown.
  3. Add kale to skillet. Toss and cook until softened
  4. Transfer kale mixture to cashew cream and all other ingredients in food processor, pulse until combined.
Adapted from Michelle Pfennighaus
Adapted from Michelle Pfennighaus
Kim Kane - Health Coach http://workshop.wellnessenlightenment.com/