February is national avocado month and in celebration of that, I have decided to share one of my favorite hearty dips!

Serves: 8

Ingredients

½ tbsp avocado oil

2 cups kale, chopped

½ tbsp garlic powder

1 (14 oz) can quartered artichoke hearts, drained, rinsed, chopped

2 ripe avocados

1 lemon, juiced

1 tsp lemon zest

1 garlic clove, chopped

Pinch black pepper

 

Serve with

assorted vegetables

whole grain pita

 

Directions

  1. Add avocado oil to a skillet over medium-low heat. Add the chopped kale and garlic powder and cook until kale wilts, stirring occasionally.
  2. Add the avocado flesh, lemon juice, lemon zest, garlic and black pepper to a food processor. Process for about 2 minutes, until smooth.
  3. Add the cooked kale and chopped artichokes to the food processor. Process until the mixture is smooth*
  4. Serve dip with fresh vegetables and whole grain pita.

*If you prefer a chunky dip, simply stir in the chopped kale and artichoke hearts.