February is national avocado month and in celebration of that, I have decided to share one of my favorite hearty dips!
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
whole grain pita
- Add avocado oil to a skillet over medium-low heat. Add the chopped kale and garlic powder and cook until kale wilts, stirring occasionally.
- Add the avocado flesh, lemon juice, lemon zest, garlic and black pepper to a food processor. Process for about 2 minutes, until smooth.
- Add the cooked kale and chopped artichokes to the food processor. Process until the mixture is smooth*
- Serve dip with fresh vegetables and whole grain pita.
*If you prefer a chunky dip, simply stir in the chopped kale and artichoke hearts.