Baked Kale and Artichoke Dip

Preheat oven to 375°F. In a small pan cook onion in 3 tablespoons water 10 minutes or until very soft and translucent, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent burning. Add garlic; cook and stir 30 seconds. Add kale and artichokes; cook 2 to 4 minutes or until kale wilts and turns bright green. Remove from heat. In a high-speed blender combine the remaining ingredients. Cover and blend until completely smooth. Add sautéed vegetables to blender; cover and pulse until well combined with no large chunks remaining. (Do not blend until completely smooth; there should still be some texture.) Transfer mixture to an 8-inch square baking dish. Bake 20 minutes or until the top is golden and just beginning to brown around the edges. Serve warm with whole grain crackers or crusty bread. Prep-time: 10 MINUTES / Ready In: 30 MINUTES Makes 7 cups