Dip : Kale & Artichoke Party Dip

By blum099

Ingredients

• 1 1/2 cup unsweetened coconut milk (Not canned. Try SoDelicious)
• 2 Tbs. cornstarch
• 2 Tbs. vegan butter, melted
• 1 Tbs. nutritional yeast
• 2 tsp. Braggs Liquid Aminos
• 2 tsp. agave syrup, light
• 1 tsp. tahini paste
• 1 tsp. fresh lemon juice
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 Tbs. olive oil
• 6 cups kale, leaves removed from stems (discard stems)
• 1 - 10oz jar of artichokes in water (about 9) drained
• 3 cloves of garlic, minced
• 1/3 cup vegan mozzarella cheese (Daiya shreds work great)
• Water for boiling

Details

Adapted from meatoutmondays.org

Preparation

Step 1

1. Preheat oven to 375°F.
2. In a large deep dish skillet, bring a couple inches of salted water to a boil.
3. Chop kale leaves into 1/2" strips. Once the water is boiling, drop the kale in and cover. Boil for 5 minutes. Then empty into a colander to drain.
4. Combine all ingredients (from milk to black pepper) into a food processor. Process for about one minute to combine. With the processor still running, slowly drizzle olive oil in. Then let run for another 10 seconds.
5. Chop the artichokes in half, and then each half into thirds. Squeeze out as much water as possible, by hand. Place into large bowl.
6. Squeeze the blanched kale in your hands to get the water out. Then place in bowl with artichokes.
7. Add the minced garlic and mozzarella shreds, stir gently to mix.
8. Pour the sauce over everything and mix thoroughly to combine.
9. Pour everything into a small casserole dish (4"w x 8"d x 2"h works well). Put aluminium foil underneath the dish to catch any drippings.
10. Bake for 45-50 minutes, until the top starts to brown and the middle and edges bubble a little.
11. Let sit for 15 minutes before serving with toasted bread, pita, or tortilla chips!