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Holy Guacamole Dip - this one is loaded!




Upgrade your guacamole dip adding artichoke & kale!

This guacamole dip is a crowd pleaser not to mention it's loaded with vitamins A, K, C, B-6, thiamine, riboflavin, niacin, folate, calcium, iron, zinc, potassium, magnesium, phosphorous, and antioxidants!


Creamy Avocado, Artichoke & Kale Dip



Ingredients


  • 2 cups chopped curly kale

  • ½ 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

  • ¼ teaspoon sea salt

  • Freshly ground black pepper, to taste

Serving Ideas

  • Sliced vegetables

  • Tortilla chips

  • Pita chips

  • Rice crackers


Instructions

  • 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 sliced vegetables, tortilla chips, pita chips, or rice crackers.

  • 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.


This recipe and many more are examples of being able to enjoy delicious nutritious foods while gently detoxing your body. Join my 21-Day Body Boost™ program to learn more. New Session just opened!








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