Creamy avocado, artichoke and kale dip

1. In a medium skillet over medium heat, cook kale with olive oil until kale wilts and becomes tender, stirring occasionally (5-6 minutes). Transfer kale to cutting board and chop into small pieces. Let cool.

2. While the kale is cooling, quarter the artichokes.
Scoop the flesh from the avocados into a food processor along with lemon juice, hemp seeds, garlic, sea salt and black pepper. Process for 2-3 minutes until completely smooth.
Transfer avocado cream, kale and artichoke hearts to a bowl and gently mix together.
Transfer the dip to a serving dish. Serve alongside tortilla chips, pita chips, rice crackers or sliced vegetables.
This dip is best enjoyed fresh, but will keep for 1-2 days in the refrigerator. Store leftovers in an airtight container with a layer of plastic wrap pressed up against the dip to prevent browning.