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kale artichoke dip Yield: 12 servings 1 tsp olive oil 5 cloves garlic, minced 3 small shallots, chopped 1 fresh leek, sliced 1 bunch green kale, de-stemmed and chopped into small pieces 1 cup packed fresh basil, chopped 1 can artichoke hearts, drained and roughly chopped 1 can full fat coconut milk ¾ cup canned great northern beans, drained and rinsed 1 cup vegetable broth 4 tablespoons lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Worchester sauce 2 teaspoons white miso 1 ½ tablespoons nutritional yeast 2 teaspoons red pepper flakes 2 teaspoons salt 1 tsp mustard powder Dash hot sauce or squeeze of siracha ½ cup vegan or dairy cheese

1. Preheat oven to 400°F. 2. In a large saucepan or cast-iron skillet, heat olive oil over medium heat. Add garlic and chopped shallot and sauté until shallots are soft, about 3-5 minutes. Add the leeks and continue to cook for 2 more minutes. 3. Transfer the kale, basil, artichoke hearts and coconut milk to the pan and stir to combine. Bring the mixture to a boil, and then reduce heat to low. Let simmer for 5 minutes. 4. In a food processor, combine all remaining ingredients except for the cheese. Add half of the spinach artichoke mixture from the stove and pulse to combine. Transfer the new kale bean mixture back to the pan and continue to cook for five minutes until thickened. 5. Transfer the kale dip to a serving dish or individual ramekins and top with cheese of your choice (We used a raw sheep’s milk pecorino which went beautifully with the kale). Place in oven and cook until cheese has become golden and the kale dip is bubbling at the sides of your dish, approximately 15 minutes. 6. Serve hot with gluten-free crackers or tortilla chips.

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