Artichoke & Kale Dip
1 bag of frozen artichoke hearts thawed and chopped (I used 2 boxes of frozen artichokes from Jewel)
4 cups of finely chopped kale, spinach, swiss chard or collards
2 garlic cloves minced or pressed
⅛ tsp fresh nutmeg
⅛- ¼ tsp cayenne pepper (optional)
1 tsp salt
1 tsp fresh black pepper
1 cup plain Greek yogurt (or you can do ½ C. yogurt, ½ C. light sour cream or light ricotta cheese)
3 tbsp organic mayo (optional - but really kicks this recipe into high gear)
3 tbs grated parmesan cheese, plus more for top
coconut oil for greasing
Preheat oven to 375 degrees.
Combine all ingredients together in a large bowl and mix well (alternatively, you can put in a food processor and blend – that is what I did). Place into a medium sized baking dish (greased with coconut oil).
Top with additional cheese, if desired.
Bake for approximately 30-45 min., covered.
Remove from oven, and let sit for at least 5 min. before serving whole grain pita chips or Beanitos (I used the BBQ Chipotle ones).