Swapping spinach for kale gives this creamy artichoke dip a hearty, paleo twist. Skip the parmesan to make this dip dairy-free.
½ heaping cup of coconut cream, chilled
1-14oz. can artichoke hearts, drained & coarsely chopped
2 tbsp. olive oil
½ yellow onion finely chopped
3 cups tightly packed baby kale, roughly chopped & stems cut off
2 cloves of garlic or roasted garlic in a jar
2-3 tbsp. shredded parmesan cheese (optional)
½ tsp. herbamare – or seasoning of your choice
Sea salt & black pepper to taste
I use National Value Coconut Cream – it has no guar gum in it. Guar gum can be an irritant to people with digestive issues and many coconut creams and coconut milks have this ingredient. If you put the can of coconut cream in the fridge over night the cream will be on the top and a small amount of liquid on the bottom. You just have to scoop out the cream with a spoon. This dip is great with veggies or plantain chips.