Kale Artichoke Dip

Kale Artichoke Dip

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Credits:  this recipe is adapted from Spoon Fork Bacon and The Vintage Mixer

Photo by Chelsea Sektnan care of the Easy Reader


2 ½ T coconut oil

1 shallot, chopped

4 garlic cloves, minced

5 oz. chopped kale, ribs removed

¼ cup dry white wine **may substitute with vegetable broth

1½ cup Cashew Sour Cream

1 cup chopped (canned) artichoke hearts

½ cup diced water chestnuts

1 green onion, thinly sliced

1 lemon, zested and juiced

2 tsp dry mustard

1½ tsp crushed red pepper flakes

1 tsp cumin

½ tsp ground ginger

Salt and pepper to taste

¼ cup grated parmesan (optional)


  1. Heat coconut oil in a large sauté pan, over medium-high heat. Sauté shallots and garlic for 1 minute, then add kale and continue to sauté for 3 minutes.
  2. Add wine and cover for 1 minute or until kale has wilted and all the liquid has dissolved from the pan. Season with salt and pepper.
  3. Remove mixture from stove and transfer to a food processor. Pulse 3 to 4 times and set aside. (if you want the dip more chunky then make sure and watch between pulses to reach desired consistency)
  4. In a large mixing bowl combine the kale mixture with the remaining ingredients and stir together until the dip is well mixed. Season generously with salt and pepper.
  5. Refrigerate until ready to use.

Serve with chips, bread, or raw veggies like carrots or bell peppers.


If you substitute the wine with broth, only add 2 tablespoons of broth
because less of the broth will evaporate. Also, you may use also use
coconut yogurt instead of sour cream, or adjust the ratio as you prefer
just making sure that you have 1.5 cups total of the yogurt or sour cream.