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
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
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.
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