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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spinach, Kale, and Artichoke Dip Recipe

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This recipe for Spinach, Kale, and Artichoke Dip is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch Kale, stems removed
1 bunch Spinach, tough stems removed
2 cloves Garlic
1 c. Artichoke Hearts, drained
2 T. Olive Oil
2 T. Olive Oil-based Mayonnaise
Juice of 1 Lime
Sea Salt an fresh Ground Pepper (to taste)
Directions:
Directions:
1. Put the kale and spinach in a food processor and pulse until rough chopped. Add the garlic and artichoke hearts, and pulse once or twice.

2. Add the oil, mayo, and lemon juice and pulse until just combined. Season with salt and pepper to taste and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Use mixed veggies, flat bread, baked tortillas, or cheese crisps to dip.

 

 

 

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