This dip was inspired by those delicious cheesy spinach-artichoke dips we are all ashamed to love. You could always choose to make this recipe a little creamier or cheesier to your taste if you want something a little more savory (and let's face it, more "Superbowl-y").
Have you heard of baby kale? It's not bitter like those big kale leaves you've seen and it's now sold in the supermarket alongside other organic salad mixes. It's a spring green and a lot more versatile and less intimidating than the alternative kales. Kale is in the brassica family (broccoli and cabbage are too!) and it stands out as having the broadest range of antioxidants including strong contents of Vitamin A, C, and K. A lot of people have heard of kale, maybe have even bought kale, but just don't know what to do with it. You can bake it, roast it, make pesto, pretty much endless options. Here are some great and easy recipes. You can also start small using baby kale much like you would use baby spinach, and just think, you already know how to make a dip for the Superbowl (or whenever)!
Why artichoke hearts? Artichoke hearts have a sweet and earthy flavor. If you've ever eaten a whole artichoke before, the heart is what it's all about. The addition of lemon and olive oil bring out the rich flavors of the artichoke heart and it is just…something truly special. Artichoke hearts are also low in fat and high in fiber. They offer a healthy dose of potassium, Vitamin C, and antioxidants to help detoxify the body. We love to detoxify through our food, remember? At first glance an artichoke is an intimidating vegetable, so maybe purchasing the hearts separately is the way to go for you. But, for the more adventurous, there are myriad of ways to enjoy a whole artichoke.
About 1/2 small shallot, chopped
1/2 cup cashews
1 can artichoke hearts (around 7-9 hearts)
2 cups organic baby kale
1 tbsp olive oil
1/2-1 lemon juiced (about 2-3 tbsp juice)
1 small garlic clove, chopped to taste
1 scoop Field of Greens
Parmesan Cheese to taste
Directions: Add your ingredients together in your blender or food processor (keeping a few artichokes aside). Blend until you get your desired texture. Our was on the chunky side. Spread in baking pan or casserole dish. Lightly blend remaining artichokes and top the dip with them. Sprinkle parmesan cheese to taste. Optional: Broil on high until cheese is melted. Remove from the oven and give your dip a good stir. You may want to sprinkle a little more salt, Field of Greens, and paprika at this time for added flavor and nutrients.
Here's to powering our bodies with our meals and snacks (yes, even on days of indulgence) and no more heartburn, indigestion, and other nasty things! It's almost game time!!
About the author: Kate Shanley is the Social Media Coordinator & Pet Health Consultant for Vibrant Health. She holds a B.S. in Animal Science and is also a board certified Holistic Health Coach, has a certificate in Plant-Based Nutrition from Cornell University, and she's a dog trainer.