Sunday, March 29, 2015

Creamy Avocado, Artichoke & Kale Dip

Prep time
Cook time
Total time
Recipe type: Appetizer, Dip
Serves: 6-8
  • 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
  • 16 oz of sour cream 
  • 1 pack of Vegetable Soup Mix
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt
  • black pepper, to taste
Serving Ideas
  • tortilla chips
  • pita chips
  • rice crackers
  • sliced vegetables

  1. 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.
  2. While the kale is cooking, quarter the artichoke hearts.
  3. Transfer the avocado, kale, and artichoke hearts to a bowl and gently mix together with a spoon while adding sour cream and dry vegetable soup mix.
  4. Transfer the dip to a serving dish. Serve alongside tortilla chips, pita chips, rice crackers, or sliced vegetables.
  5. 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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