I quite enjoy my dips. My favourite is artichoke dip. It’s a little heavy though, so I wanted to try and make something a little lighter. Annnnd maybe something pretty and themed for the upcoming holidays. I could help but notice the gorgeous bunches of kale aplenty at the market recently. Spinach dip is so done, why not switch it up?
Kale Dip (serves 4+ as a snack/appetizer)
1/2 cup of cashews (soaked 4 hours)
1/2 large bunch of kale, washed & de-stemmed
3/4 cup of navy beans (any white bean works – chickpeas would be great)
1/3 cup of nutritional yeast
1 clove of garlic, roughly chopped
the juice of a lemon
1 tsp each of salt & pepper
water as needed (I used about 1/4 cup)
Preheat oven to 350. Drain your cashews and throw them in the blender with the remaining ingredients. I added a few tablespoons of water to get to blend nicely. Bake for 20 minutes.
I drizzled a bit of extra virgin olive oil on top, sprinkled some paprika and scattered some pine nuts. Good enough to lick the bowl clean! I recently served this as an appetizer for dinner guests and they really liked it. We enjoyed ours with rice crackers and veggies. It’s Christmas pretty =D