I bought some black bean nacho chips (made with rice, NO corn, vegan, gluten free) at Whole Foods that were delicious with this yummy dip! It’s even just as good on the side as a vegetable dish with no chips! Hey it's also a great way to get the kids (AND ADULTS too) to eat their greens! Just don't tell anyone it's good for them! ha!
Note: I used a small can of Salmon today when making this dip for some added protein to take to my women's group tonight. Plus two green onions with tops from our garden. I used red organic Kale from Whole Foods and added about ¼ cup of Monterey Jack cheese. I didn't have anymore Artichokes for it this time however. I did not put any salt in this time because the salmon and parmesan cheese are both salty. It’s perfectly delicious even before putting it in the oven!!! And the red kale makes it pop in my new red Pampered Chef covered baker!
1 bag frozen artichoke hearts thawed and chopped
Chopped kale and any other greens you have on hand. I picked them all right out of our organic garden. Kale, brussel sprout leaves, mustard, collards, Swiss chard. I had about 4 cups in all.
1 clove garlic minced
1/8 teaspoon cayenne
1/2 teaspoon salt
1 teaspoon garlic pepper or fresh black pepper
1/8 teaspoon nutmeg
1 cup organic sour cream
3 Tablespoons of organic mayo or use Hellmann’s real mayo (gluten free)
1 Teaspoon Lemon Zest
3 Tablespoons of parmesan cheese in the mixture. Sprinkle some on top before baking.
Mix all the ingredients together in the Pampered Chef batter bowl
Spread a little Olive or coconut oil in a medium sized baking dish. *I used my Pampered Chef Small Covered Baker for this recipe baking it in the oven at 375 with the cover for about 35 to 40 minutes depending on your oven (mine is electric and I baked it for 40 min). Let sit for about 5 minutes before serving with chips or crackers. It was perfect!! A hit with one of our fellowship groups!
Gluten Free Lady