Hot Creamy Kale Dip
Move over spinach…. kale, has taken over the dip scene. Kale is at the top of the superfood list… everyone knows. This delicious green dip packed with all kind of goodness, it’s nutritious and very tasty. Super easy to make and takes less than 15 minutes. And did I mentioned it dairy free… You can serve it with small toasts or crudités. It’s also great as a side dish with roasted veggies, grilled chicken and maybe quinoa. Top it with some hemp seeds and a pinch of smoked paprika and enjoy immediately.
Hot Creamy Kale Dip
Adapted from Julie Morris
- ½ cup raw cashews
- 1 tablespoon yellow miso paste
- ½ cup water
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- ½ teaspoon ground cumin
- pinch cayenne pepper
- 6 cups packed curly kale leaves, finely chopped
- Sea salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- ¼ cup hemp seeds, plus additional for garnish
- Pinch of smoked paprika for garnish (optional)
- Place the cashews, miso paste, and water in a blender and blend until the mixture is as smooth as possible.
- Heat the oil in a large pan over medium-high heat. Add the onion and sauté for 3 to 4 minutes, or until onions are softened and translucent. Add the cumin, cayenne, kale, and a big pinch of salt and cook, stirring constantly, for about 1 minute or until kale is wilted to about half its original size and bright green.
- Reduce the heat to medium-low and pour in the cashew mixture (don’t clean the blender — you’ll be adding ingredients back into it shortly). Cook the mixture for 3 to 4 minutes longer, stirring constantly to prevent burning.
- Remove from heat and spoon the kale back into the blender. Add the lemon juice, nutritional yeast, and hemp seeds, and blend to partially puree while still leaving small textural bits of the vegetables intact. (You will likely need to stop the blender several times and manually stir the ingredients back down toward the blades before blending again.)
- Taste the dip, add additional salt as needed, then serve.
- Serving suggestions: Use this dip as a spread for toast or crackers, brown rice cakes, or wrapped in a sprouted tortilla.