Creamy Kale & Artichoke Dip
Prep time
Cook time
Total time
A rich, nutritious dip that everyone will love, even omnivores! Vegan & GF. Adapted from Tal Ronnen's "Crossroads" cookbook.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Appetizer
Serves: 2 cups
Ingredients
- ½ cup raw cashews, soaked in water at least one hour
- 1 15-oz can artichoke hearts, drained, roughly chopped, tough parts removed
- 1 small shallot, minced
- 3 cloves garlic, minced
- ¼ cup sherry
- ¼ cup dry white wine
- ½ cup vegetable stock
- ¼ cup nutritional yeast (sold in most bulk sections of grocery stores)
- 1 T. fresh thyme leaves
- 3 cups baby kale, baby spinach, or a combo of the two
- ½ t. salt
- Few grinds black pepper
- Garnish: paprika, smoked paprika, or thyme sprigs
Instructions
- Drain cashews and add to high speed blender with ½ cup water. Blend until completely smooth. Set aside.
- Add a splash of water to a medium saucepan. Cook the shallot and garlic over medium heat about 2 minutes. Pour in the chopped artichokes and stir to heat them up.
- Stir in the sherry and wine, and cook about 1 minute to evaporate some of the alcohol. Now add the cashew cream from the blender, vegetable stock, nutritional yeast, and thyme, and reduce heat to low. Gently simmer until thick, 25-30 mins, stirring often to prevent the cashew cream from burning on the bottom of the pan.
- Fold in the kale a few handfuls at a time and stir until wilted. Continue to cook another 5-10 mins. If the dip appears too thick, add more vegetable stock one Tablespoon at a time. Season with salt and pepper, transfer to serving dish, and garnish with paprika, smoked paprika, or thyme sprigs.
Notes
Dip keeps in the fridge up to 3 days.
To reheat, microwave covered or on the stove over medium-low heat, stirring often.
To reheat, microwave covered or on the stove over medium-low heat, stirring often.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/01/08/creamy-kale-artichoke-dip/