Ingredients
1 can quartered artichoke hearts, or 1 3/4 c frozen, thawed
3 large handfuls fresh baby kale leaves
2T olive oil
3T lemon juice
1T organic mayonnaise
1/4 c parmesan cheese
1/2 t white pepper
salt, to taste
Preparation
Pulse all ingredients in food processor with chopping blade until well-mixed. Adjust seasoning to taste. Serve with salty blue corn tortilla chips.
