Artichoke & Kale Dip

Hot artichoke dip is always a big hit with party guests.  This recipe is modernized and made a little more guilt-free by adding seasonal veggies and making simple substitutes for better ingredients.  Dip can be prepared 1 day in advance, simple bake before serving. Serves 8.  Enjoy!

INGREDIENTS

• 2 14-ounce cans of artichoke hearts in water, rinsed, drained & coarsely chopped

• 1 ½ cup fresh kale (substitute fresh spinach if desired)

• 2 cloves garlic

• ½ cup avocado mayonnaise

• ¼ cup plus 1 tablespoon grated Parmesan, preferably Parmigiano Reggiano

• 1 tablespoon fresh lemon juice

• 1 scallion, minced, plus more for garnish

• pinch of salt

• Fresh cut veggies or whole-wheat pita chips for serving

PREPARATION

1. Preheat oven to 425°F.

2. In a food processor, place half the artichokes, kale, garlic, mayonnaise, ¼ cup Parmesan, lemon juice and salt.

3. Process until smooth.

4. Add scallion and remaining artichokes; pulse to combine

5. Transfer mixture to a 1-quart baking dish.

6. Top with remaining tablespoon Parmesan.

7. Bake until golden and bubbling, 30 to 35 minutes.

8. Garnish with scallion; serve hot with veggies and/or pita chips.