Kale Artichoke Dip
This recipe is adapted from Spoon Fork Bacon and The Vintage Mixer. Photo by Chelsea Sektnan care of the Easy Reader.
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Cooking tools:
- Food processor
- Microplane
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Grater
- Citrus press
- Stove
- Spoon
- Spatula
- Refrigerator
- Airtight container
Ingredients
- 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
- pepper
- ¼ cup grated parmesan (optional)
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