This is the perfect yummy weekend appetizer for get-togethers, or even as a tricky way to get your kid who dislikes kale to start to love it! Take note, Moms and Dads.
Baldy posts on her Facebook page Cooking Healthy in Indian Country:
"Kale, kale, kale, I know that you all consider me the kale queen, but truth is I love it. I truly beleive that if our ancestors knew the benefits of growing, and eating kale we would have had fields of it. Kale is full of protein, omega 3, amino acids, vitamin C, E, D....yes I said D. Vitamin D supports bone health, oh yeah, both calcium and D help aid elders with osteoporosis. So much that kale has, we can benefit so much just by adding this leafy green to our diets!"
This dip is loaded with fresh kale, and the nutmeg and cayenne pepper add a nice kick.
Baldy guides viewers through the process of making the dip and directs viewers to FoodBabe.com for the recipe for baking fresh, hot, crispy pita chips. (Recipes are included below Baldy's video.)
Food Babe's Creamy Kale and Artichoke Dip
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
1 bag of frozen artichoke hearts thawed and chopped
4 cups of finely chopped kale, spinach, swiss chard or collards
1 garlic clove minced
? tsp fresh nutmeg
? tsp cayenne pepper (optional)
1 tsp salt
1 tsp fresh black pepper
1 cup organic sour cream (or ½ cup sour cream and ½ greek yogurt)
3 tbsp organic mayo (optional - but really kicks this recipe into high gear)
3 tbs raw parmesan or manchego cheese, plus more for top
coconut oil for greasing
Preheat oven to 375 degrees
Combine all ingredients together in a large bowl and place into a medium sized baking dish (greased with coconut oil)
Top with additional cheese if desired
Bake for approximately 30-45 mins covered
Remove from oven, and let sit for at least 5 mins before serving with homemade pita or tortilla chips
Please choose all organic ingredients if possible.
Food Babe's Pita or Tortilla Chips
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
1 pack of ezekiel whole wheat pita or small tortilla shells
1 tbsp coconut oil
¼ tsp paprika
¼ tsp sea salt
Preheat oven to 400 degrees
Cut pita or tortilla into triangle wedges with a pizza cutter.
Mix wedges with coconut oil, paprika and sea salt in a large bowl
Place wedges on a baking rack and bake at 400 degrees for 8-10mins until crisp
Remove from oven and enjoy!
It's a good idea to make these while the dip is cooling. Please choose all organic ingredients if possible.
A couple of ingredient notes from FoodBabe.com:
My favorite yogurt right now is Maple Hill Creamery - it’s 100% Organic and Grass-fed.
For a super clean mayo with no inflammatory oils, check out Wilderness Family Farms. I love to use them in my recipes! (I know shipping can be expensive, but one jar lasts you a really long time. You can also ask your local store to carry this brand for you, so you don’t have to pay shipping on a regular basis).
Have extra kale?
Check-out this "Melt in Your Mouth Kale Salad" recipe on FoodBabe.com.