I want to make a confession about Kale. Ready?
I’m really, really, really not a fan. Yea! There I said it! Contrary to popular belief, not all Californians like Kale, ya know.
Which is why I’m super excited to share this recipe… see, I was looking for a healthier, gluten-free version of the classic Spinach Artichoke dip. I was looking for something lighter and less heavier, but still stupidly creamy good.
While contemplating our unhealthy obsession with healthful Kale, I came across this recipe from Food & Wine, which recommended adding wine to sautéed Kale.
WINE & KALE! What a genius idea!!
It was delicious! With cannelini beans, hot pepper flakes, artichoke & wine oh my it was heaven. And just like that, Kale’s got Mojo. To get the creaminess, I didn’t want to use cream cheese or cream. Tahini, the Mediterranean sesame cream sauce that’s added to hummus (available at Trader Joe’s or Safeway), did the trick! The dip was creamy, thick, salty with a kick, oh-so-flavorful and the Kale totally passed for Spinach!
You won’t catch me wine-ing about this recipe… 😛
Give it a try and let me know what you think! If you make this recipe, I’d love to see your creations 🙂 – tag us on Instagram with #findmymojyo!
Also published on Medium.