Artichoke and Kale Hemp Seed Dip

We have been big fans of the artichoke dip from The Kind Diet, but at the end of the day, you are still eating a whole bunch of fatty oily type mayo even if it is Vegenaise. This dish is rich and creamy too but the fat comes from cashews and hemp seeds instead, a much healthier and beneficial alternative.  I’ve also added crushed red pepper, nutritional yeast, and turmeric instead of mustard.  We like to top any dip off with some panko and some sort of seasoning like paprika or italian seasoning.

Serve the dip with tortilla chips, pita chips, or make your own crostini by slicing a whole wheat baguette into 1/4 in slices, brush with olive oil and garlic, and bake in the oven at 425 until toasted golden brown.

Ingredients

• 1 cup plain unsweetened non-dairy milk
• 3 tbsp freshly squeezed lemon juice
• 2 large cloves garlic
• 1/2 tsp sea salt
• 1/2 tsp turmeric
• 2 Tbs nutritional yeast
• freshly ground black pepper to taste
• ¾ cup raw cashews, soaked
• 1/4 cup hemp seeds
• 2 cups frozen artichoke hearts, measured frozen, but let them thaw before cooking
• 2 cups loosely packed chopped kale
• 1/4 tsp crushed red pepper

• 1/4 c panko crumbs
• paprika or italian seasoning

1. Soak the cashew for 2-5 hours.  When ready to use drain and discard water.
2. Preheat oven to 425.  Drain Use an immersion blender or a high speed blender to to blend the cashews, non-dairy milk, lemon juice, garlic, sea salt, turmeric, nutritional yeast, black pepper, and hemp seeds until completely smooth.
3. In a large bowl mix the cashew cream through the artichoke hearts.  Blend until mostly smooth leaving a few chunks for texture.  Add the chopped kale and pulse the blender but don’f fully blend smooth in order to keep a slightly chunkier texture.
4. Transfer to an oven proof dish and sprinkle the panko crumbs evenly over the dip.  Lightly sprinkle seasoning of your choice.  
5. Bake for about 20 minutes or until the edges are starting to get brown.