OH, Forks!™ ‘Choke & Kale Dip

ohforks
Course
Serves 15 human servings
Prep time
10m
Cook Time
20m

This dip, a simple twist on spinach and artichoke dip, is packed with flavor and nutrients! Our favorite! Even better, by using Vegan mayo, and your favorite non-dairy cheeses and thickeners, this is an amazing Vegan dip, as well! A sure crowd pleaser!

Ingredients

  • 1
    can marinated artichoke hearts, drained
  • 1
    small can sliced water chestnuts, drained
  • 2 Cups
    Mozzarella cheese, grated
  • 1/2 Cup
    Parmesan cheese, grated
  • 3/4 Cups
    gluten free mayo or vegan-aise
  • 3/4 Cups
    sour cream or non-dairy yogurt or sour cream
  • 3
    cloves of garlic, chopped fine
  • 3 1/4 Cups
    fresh kale leaves, steams removed and processed fine
  • OH, Forks!™ Dip Crisps, or your favorite gluten free chips or crackers
  • 1/2 Cup
    Green onions, chopped fine (optional topping)

Instructions

  1. Simple Directions:

    1. Put artichokes and water chestnuts into a food processor, and grind until coarsely chopped. Place the ‘chokes and nuts into a 9x9 oven safe dish (or some similar size).

    2. Grate mozzarella and Parmesan cheese and add into the baking dish; topping the ‘chokes & nuts. Add mayo (or vegan-aise) and sour cream (or non-dairy, plain thickener). Chop garlic fine and add into mix.

    3. Process kale leaves in a food processor until it is fine and stir into baking dish.

    4. Put baking dish into preheated oven at 350 degrees for fifteen to twenty minutes, or until hot and gooey. Top with green onions after baking, if desired.

    5. Store any unused portions in an air tight container for up to three days.
    Serve with chips, crackers, or our OH, Forks!™ Dip Crisps!

Nutrition: Per Serving (vegan ingredients): Cal 80; Total Fat 5g; Sat Fat 2g; Cholesterol 8mg; Sodium 120mg; Carbs 2g; Protein 3g.