Inspiration behind the invention of this recipe stemmed from having a ripe avocado on hand and little more than a can of artichokes and wilted kale leaves, a fork, a couple of plastic containers, and a serving dish or two. Post recipe-development I looked throughout the blogosphere for vegan artichoke-spinach and/or kale dip. Much to my surprise I found several—some of which also use avocado as a base. Differentiating them from the recipe that follows, most call for a blender to combine all the ingredients. In my experience with developing recipes in the past, blenders don’t always function as the optimal appliance in the case of dips or any other dish for which the desired texture resembles something other than a purée. Don’t get me wrong—blenders and food processors work great in many cases, but mostly in the context of specific ingredients or single-ingredient recipes i.e. nut butters, tahini, nut and seed “milk” and “cheese”, vegan alfredo or creme/cream/crema, the mock-guac I blogged about the other day in which I substituted peas for avocado, or the recipe for raw vegan sun-dried tomato & sunflower seed pâté I created in college and would have shared the recipe for years ago if not for the fact that the nearby co-op mysteriously began to sell a pâté identical to it about a month after I invented it—which seemed very ‘twilight zone’ and seemed to border on plagiarism, yet I never shared recipe “secrets” and I certainly hadn’t blogged about it, since of course back then I only blogged on Blogger.com and god forbid, Myspace. I think I had a live-journal also, but that’s beside the point. I wonder if it still exists? Also beside the point. That said, management of one’s social-media persona has morphed into a conundrum that if not properly managed can open a pandora’s box of all the skeletons in one’s closet that suddenly grow wings and orbit your brain like flying monkeys or planets that circle the sun in an alt-universe where you are the sun and desperately want fewer planets to be your responsibility.
Now for the recipe:
Artichoke Dip w/Avocado & Kale
1 x 14oz can artichoke hearts
1 ripe avocado
2 Tbsp raw tahini
1 cup baby kale leaves, wilted
Drain artichoke hearts and mash with a fork to achieve a stringy texture. Set aside. Add the avocado and mash. I used a very ripe avocado that was soft enough to scoop out from the skin very easily—so I didn’t need to chop it first before mashing. If the avocado you use feels too firm to mash easily, I recommend chopping it first. However, I don’t know how well a less-than perfectly-ripe avocado would perform in this recipe.
Sprinkle in the kale leaves gradually, stirring/mashing to combine with the avocado-artichoke mixture. Squeeze in juice from the lime gradually also, tasting periodically to gauge the flavor. For the cayenne, do the same. Bear in mind that some people might have a different definition of “hot” than you do, if you plan to bring it as an appetizer to a party/gathering, potluck, or food-not-bombs event. It always comes as a surprise when strangers remind me that fewer than 100% of the individuals that populate the earth enjoy cayenne added to everything.
Serve with raw vegetables, and enjoy.