This dip is INSANE. There is just no other way to put it. Any other "healthy" or "paleo" version of cheesy spinach and artichoke dip pales in comparison to this rich, garlicky, indulgence. Don't believe us? Well there's only one way for you to find out. 

What you need

1 can of full-fat coconut milk, chilled overnight
1 can (14oz) can artichoke hearts, drained 
2 tablespoons Tessemae’s Zesty Ranch or Olive Oil
1/2 yellow onion onion, finely chopped
coarse salt and ground black pepper
3 cups tightly packed baby kale
2 tablespoons Tessemae’s Slow Roasted Garlic 
2 tablespoons freshly grated parmigiano reggiano cheese (optional) 

What to do

First, chill the coconut milk. The coconut cream will rise to the top and harden; the water will sink to the bottom. Scoop the cream off of the top into a cup and discard the water (or use for another purpose.) Place the drained artichoke hearts on a double layer of paper towel and squeeze them dry. Roughly chop and set aside.

In a large skillet, heat the Zesty Ranch over medium. Add the onion and season with salt and pepper. Cook, stirring, until tender. Stir in the kale and cook until wilted. Add the artichoke hearts and cook until heated through. Stir in the coconut cream and Slow Roasted Garlic, just until combined. Remove from the heat.

Heat your broiler to high. Brush a small, shallow baking dish or skillet with a little Zesty Ranch. Transfer the kale mixture into the dish. Top with the parm, if using. Broil until browned and bubbly, about 3 minutes. Serve hot, with veggies for dipping.

Serves 4