This recipe was born one afternoon when I noticed I had some leftover sautéed kale from dinner, two nights ago. I absolutely hate to see food go to waste so it’s always fun to experiment with the leftovers. And with veggies, it’s REALLY fun to just blend/process them into sauces, spreads, or dips, isn’t it? I know, I know…I’m such a nerd but this kind of stuff always gets me excited. It’s like that feeling you get when you see a cute outfit on Pinterest and you realize that you have something in your closet you can repurpose somehow to make an entirely new outfit! OK, so not exactly the same but you get the drift.
I also had a bag of frozen artichokes I bought from Trader Joe’s so I thought it might be good to combine the two to make a dip/spread. I used:
1 bag or 1 can of defrosted artichoke hearts
1 cup lightly sautéed kale
1/2 cup raw sunflower seeds or hemp hearts
Juice from 1/2 a lemon
1 clove garlic, minced
1/4 cup nutritional yeast
1 T olive oil
Salt and pepper to taste
Simply throw everything into your blender (I used my Vitamix ) or food processor and blend until smooth. You can drizzle in some water if you prefer a thinner consistency.
Spread on crackers, toast or cucumbers.
Garnish with halved heirloom grape tomatoes and you have a nice little plate of horderves. Enjoy!
Served with love,