SPINACH, KALE, ARTICHOKE AND RED PEPPER DIP
Most spinach and artichoke dips contain a lot of mayonnaise, sour cream and cheese. This is the healthier version of that dip, with coconut milk, and less cheese. You can make it vegan by removing the cheese altogether, or using vegan cheese. If you don't care, and want it creamier, feel free to add cream cheese or more coconut...
Provided by Darci Juris
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. On the stove, heat olive oil in a large pan over medium heat. Add onions and cook for 3-4 minutes.
- 3. Add the spinach and kale leaves, tossing constantly, until wilted. Remove from heat.
- 4. Transfer spinach/onion mixture to a food processor, and add the remaining ingredients as well. Pulse to roughly chop and blend the mixture. (add more cheese and/or coconut milk for a creamier dip)
- 5. Transfer to a baking dish. Top with a little more cheese, if desired.
- 6. Bake for about 20 minutes. Remove and let slightly cool, then serve with choice of cracker. Enjoy!
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