If you love garlic, you’ll love this recipe.

Garlicky Spinach & Artichoke Dip (with kale)

2-3 cups fresh spinach (washed, stems removed)

1 whole bunch kale (washed, stems removed)

17 oz silken tofu

1 can artichoke hearts

4-6 cloves of garlic (depending on personal taste)

Olive oil for drizzling

Fresh oregano, basil to taste

1/2 teaspoon white pepper

1 cup shredded mozzarella cheese

Add spinach and kale to boiling pot of water until leaves are wilted (about 2 minutes). Take out and put in icy water to cool to stop the leaves from continuing to cook.

Once cool, mix leaves with minced garlic, tofu, artichoke hearts, oregano, basil, white pepper in a food processor and blend until smooth.

Transfer to a slow cooker and put on high and sprinkle mozzarella cheese on top and let melt. Once heated and sufficiently cheesy, take lid off and serve!