Basil Artichoke & Kale Dip
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: approx 3 cups
 
An easy, healthy snack or appetizer dip packed with flavor
Ingredients
  • 1 ½ oz basil leaves
  • 1 cup frozen kale
  • 6 oz artichoke hearts
  • ½ avocado
  • 8 oz sunchokes, diced (or substitute chopped cauliflower)
  • 1 Tbl avocado or coconut oil for roasting
  • ¼ cup extra-virgin olive oil
  • 2 Tbl lemon juice
  • 1 tsp sea salt
  • Optional Additions:
  • 1 tsp garlic powder and/or 1 tsp cumin for a roasted warm flavor
  • ¼ cup coconut milk for creaminess
Instructions
  1. Preheat oven to 350 degrees F.
  2. Roast your sunchokes or cauliflower, drizzled with 1 Tbl avocado or coconut oil, until soft, about 15- 20 mins
  3. While those are roasting, add your basil, kale and artichoke hearts to a food processor.
  4. Blend until resembles a chunky paste.
  5. Add olive oil, lemon juice and salt (along with any optiona spices you may add).
  6. Pulse to combine.
  7. When sunchokes/cauliflower are soft, add to processor, blend until dip is fairly smooth.
  8. Add coconut milk if using.
  9. Season with more salt if desired.
  10. Serve with veggies chips or crudite.
Recipe by Grace Brinton at http://www.gracebrinton.com/basil-artichoke-kale-dip/