This dip, a take on a classic spinach artichoke dip, can be served hot or cold, making it a winner at any time of the year. What really makes it unique, though, is the use of quinoa and kale. The citrus zest lightens this often heavy combo of spinach and artichoke. To top it all, is the fact that it’s vegan. Sneak it into a football party and guests will be none the wiser.

Ingredients

  • 8 oz artichokes roasted
  • 1 jalapeño, fire roasted, seeds removed
  • 2 lemons; zest from 2 and juice from 1
  • 4 oz quinoa cooked
  • 3 oz celery, small dice
  • 4 oz braised kale
  • 4 oz veganaise
  • 4 oz hummus

Preparation

Step 1

Mince artichokes and jalapeños.

Step 2

Add all ingredients together, mix well

Step 3

Serve in a large bowl. Heat if desired.