By Joan Dylan

I am not ready to let go of Summer and this dip has been a favorite of ours throughout the season. try it and you’ll see why! Courtesy of my friend Cindy Barberie at Cindy’s table



  1. Preheat oven to 350 degrees F.  In a braising pan or large pan  add in chopped kale over medium heat then add in water and salt.  Let cook until it wilts; about 7 minutes.  drain out liquid and squeeze in a paper towel then set aside.
  2. Using the same pan add in oil over medium heat then cook bacon until crispy.  Remove from pan and lay on a plate lined with paper towel.
  3. Keeping the fat and oil in the pan over medium heat add then onion and garlic.  Just cook for just about 2 minutes stirring using a wooden spoon.
  4. Drain your artichoke hearts and chop finely. Add to the pan with onions and garlic for another minute.  Then add in kale.  Cook together for another minute.
  5. Add all of the ingredients into your food processor and pulse until chopped up pretty fine.  Not a puree just about 5 hits of the pulse button should be fine.
  6. Place in a small oven safe bowl and bake for 22-25 minutes.  Serve with your favorite crackers or vegetables.

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