Warm Kale & Artichoke Dip

Ingredients

• 1/2 cup – raw cashews, soaked for 4 hours
• 1/3 cup – water
• 1 Tbsp – miso paste
• 1 tsp – coconut oil (or olive oil)
• 1 cup – yellow onion, finely chopped
• 1/2 tsp – smoked paprika
• Pinch – cayenne pepper
• 6 cups – packed kale leaves, de-stemmed
• Pinch – sea salt
• 1/2 cup – canned artichoke
• 3 Tbsp – lemon juice
• 1 Tbsp – nutritional yeast
• 1/4 cup – hemp seeds

Directions

1. Rinse and drain soaked cashews and add them to a high speed blender. Add the miso paste and water and blend until as smooth as possible. (A Nutribullet-type blender works well, or use a food processor.)
2. Heat the oil in a large sauce pan over medium heat. Add the onion and sauté for 3 to 4 minutes until onions have softened.
3. Add the paprika, cayenne, kale, artichoke, and a big pinch of sea salt and cook, stirring constantly until kale has wilted and is about half its volume in size (about 2-3 minutes at most).
4. Reduce heat to medium-low and pour in cashew mixture. (No need to clean the blender – you will be using it again shortly.)
5. Cook the mixture for 3 to 4 minutes more, stirring constantly so as not to burn.
6. Remove from heat and add the kale mixture back to the blender or food processor – you may need to do this in two parts if using a Nutribullet. Add lemon juice, nutritional yeast and hemp seeds and blend to a partial puree (or the consistency of dip that you want). Depending on your blender, you may need to manipulate the contents with a spatula a bit.
7. Taste the dip, add additional spices to taste, and serve with crackers or cucumbers. Garnish with additional hemp seeds.

Variations: You can substitute the paprika for cumin.