Health By Al

This is the perfect savory appetizer that promotes health! Most spinach/artichoke dips are full of dairy and saturated fats. This version leaves you feeling good and energized as well as with a full serving of greens!

Ingredients: Serves 4

• Drizzle of olive oil
• 2 garlic cloves
• 1 tablespoon capers
• 1 & 1/2 cups artichoke hearts
• 2 cups kale/spinach
• 1/2 teaspoon sea salt

Cashew cream

• 1/2 cup cashews
• 1/2 cup water
• 2 Tablespoons lemon juice

Directions:

1. Pre-heat the oven to 400 degrees F.
2. While it heats, we will make the cashew cream by adding the ingredients to a high speed blender (if you don’t have a Vitamix, soak the cashews in hot water for 10 minutes first). Blend until smooth. Set aside.
3. Next, heat the olive oil in a medium-sized pan on the stove. Add the garlic and cook until browned.
4. Add the capers, artichoke hearts, kale/spinach, and salt. Stir as it cooks. When the greens are wilted, remove from heat and let it cool a minute or two.
5. Add the mixture to a food processor, along with the cashew cream. Pulse the mixture a few times, making sure to leave chunks and not fully process.
6. Add the mixture to a pie pan or 9×9 in. pan. Bake it for 15 minutes, and then broil it for 2-3 minutes. Enjoy! I love to eat it with toasted sourdough!