Kale Artichoke Power Dip

Ingredients:

• 1 tsp grapeseed oil
• 1 jar (8.5 oz) quartered artichokes
• 1 tsp olive oil
• 2 cups baby kale, fresh
• 1 package (12.3 oz) silken tofu
• Zest and juice from ½ lemon
• 1/4 cup red onion, diced
• 3 cloves garlic
• 1 cup nutritional yeast
• ½ tsp smoked paprika
• 2 teaspoons onion powder
• 2 tablespoons green onions, chopped

Instructions:

1. Preheat oven to 400F.  Toss artichokes in oil and spread in a single layer onto baking sheet.  Bake for 10-12 minutes.
2. In a pot over medium heat, add olive oil and baby kale and cook until kale is wilted, approximately 3-4 minutes.  Set aside.
3. In food processor, add tofu, lemon, red onion, garlic, nutritional yeast, paprika, and onion powder and pulse until smooth.
4. Transfer mixture into large serving bowl.  Stir in roasted artichokes and cooked kale.  Garnish with green onions.
5. Serve with sliced and toasted whole grain baguette or crackers.