Lucky leprechaun dip

Luck of the Irish Dip

Try a fun dip for your veggies this St. Patrick's Day! Photo and recipe from drhardick.com
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack
Servings 2 cups

Ingredients
  

  • 1 can (1 1/2 cups) white cannellini beans, drain/rinse in hot water.
  • 1 cup kale, fresh or frozen
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 1 generous pinch lemon zest
  • 1/2 teaspoon fine black pepper
  • 3 dashes cayenne
  • 1/4 cup raw cashews (no need to soak if using a high speed blender or food processor)
  • 1 1/2 tablespoons tahini
  • 1/4 cup water
  • 1 pinch garlic powder (or roasted garlic to taste)

Instructions
 

  • Add all ingredients to high speed blender or Vitamix. Blend from low to high until silky and smooth. Add a few extra splashes of water or drizzles of oil if needed to blend smooth. (it will firm up quite a bit in the refrigerator)
  • Pour in serving dish and chill in refrigerator for one hour or overnight. You could serve right away or warm if desired as well.
  • Serve with a drizzle of olive oil on top and fresh parsley to garnish.
  • Serve with: flax crackers and veggie dippers.
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