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Spicy Kale Artichoke Dip
This spicy kale artichoke dip is sure to steal the show at your next get together. This spicy recipe is simple to make, vegan, only requires a few ingredients. There is a paleo option as well so everyone can enjoy this at your next party!
Add the drained soaked cashews, drained rinsed cannenili beans and 2-3 tbs. milk of choice into the food processor. Process until smooth.
Add minced garlic, salt and El Yucateco Red Habanero Hot Sauce and process again until all the ingredients are blended.
In a glass bowl, add the fresh kale and microwave for 2 minutes until wilted. Be sure you chop the kale into bite size pieces and remove the stem from the center of the kale.
Once the kale has been wilted down, add it and the chopped canned artichokes to the cashew and cannenili bean mixture.
Add the dip to two large ramekins or oven safe serving dishes. Sprinkle with hemp hearts.
Bake at 400F for 6-7 minutes
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
250
Fat
13
g
Carbohydrates
25
g
Fiber
7
g
Sugar
1
g
Protein
12
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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