KALE AND ARTICHOKE DIP
This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat. Kale adds heartiness and packs in a variety of nutrients-it's one of the healthiest vegetables you can eat.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.
Nutrition Facts : Calories 102 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 365 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 9 grams, Sugar 3 grams
CREAMY KALE DIP
Provided by Damaris Phillips
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the kale and cook until just tender, 1 to 2 minutes. (This can also be done in the microwave. Add the kale to a large microwaveable bowl, cover with warm water and microwave on high for 2 to 3 minutes.) Drain and squeeze out any excess water. Set aside.
- Add the oil and onions to a large skillet and cook over medium heat, stirring, until the onions are translucent, 2 to 3 minutes. Add the kale, cream, bean puree, cream cheese, Parmesan and red pepper flakes and stir. Cook until the cheese is melty, 1 to 2 minutes. Taste and adjust seasonings with salt and pepper. Pour into a small casserole dish, top with the nuts and bake until bubbling and gooey, 15 to 20 minutes. Serve with sliced baguette or tortilla chips.
- Add the white beans to a food processor. Pulse 3 to 4 times to break up the beans. With the machine running on low speed, stream in 1 tablespoon of the oil. If the puree looks dry, stream in 1 more tablespoon.
CREAMED KALE
Steps:
- Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.
CREAMY KALE DIP
Steps:
- Heat the broiler.
- Combine the kale pulp, mayonnaise, Parmesan, lemon zest and juice and 1 cup of the Gruyere in a bowl and mix to combine. Transfer the mixture to a 9-inch pie dish or medium ovenproof skillet and top with the remaining 1 cup Gruyere.
- Place under the broiler until the cheese starts to brown and the mixture starts to bubble, about 5 minutes. Serve warm with chips or crostini.
CRAB AND KALE DIP
Provided by Food Network
Categories appetizer
Time 1h15m
Yield one 8-by-8-inch baking dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the kale and 1/4 cup water. When the water boils, reduce the heat to low, cover and cook until the kale is tender, about 15 minutes.
- In a large bowl, mix together the crabmeat, 1/2 cup of the Cheddar, 1/4 cup of the Parmesan and the sour cream, cream cheese, mayonnaise, salt and pepper. Stir in the cooked kale.
- Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the remaining 1/4 cup Cheddar and 2 tablespoons Parmesan. Bake until the dip is hot and bubbly and the cheese on top is melted and golden, 35 minutes.
CREAMY DIP BASE
Use this simple base as a springboard for countless customizable dips. Just fold in your favorite mix-ins, like sauteed onions, crumbled feta or chopped smoked salmon.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the cream cheese, sour cream and 1 teaspoon salt in a medium bowl and stir until combined and smooth. If necessary, thin out the dip by whisking in more sour cream or adding milk, a tablespoon at a time. Fold in the mix-in ingredients of your choice, to taste and chill before serving.
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KALE DIP WITH CREAM CHEESE AND PARMESAN | THE PICKY EATER
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5/5 (8)Calories 37 per servingCategory Appetizer, Side Dish, Snack
- Spray large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add onion and garlic and cook over medium heat, stirring occasionally, until onion begins to soften and brown, about 5 minutes. Stir in kale and cook, stirring occasionally, until wilted, about 2 minutes. Stir in cream cheese, Chipotle Mayonnaise, 4 tbsp Asiago/Parmesan cheese and cook over low heat, stirring, until well blended.
- Spray 1-quart baking dish with olive oil cooking spray, then spoon onion and kale mixture into dish. Sprinkle with remaining Asiago/Parmesan.
- Broil dip until cheese browns and mixture is bubbling, about 3 minutes. Let stand 5 minutes before serving. Serve with cut up vegetables, sliced whole grain baguette and/or whole grain tortilla chips.
CREAMY SPINACH AND KALE DIP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (31)Total Time 1 hr 30 minsCategory AppetizerCalories 275 per serving
- If you haven’t soaked your cashews yet, do so the night before in room temperature water, or 1 hour before in very hot water. Drain thoroughly.
- Preheat oven to 350 degrees F (176 C) and lightly grease a small, oven-safe serving dish (see photo for size reference).
- Add soaked and drained cashews to a blender with almond milk and puree into a cream. Add 1/4 cup nutritional yeast and 3/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size) and mix once more. Taste and adjust seasonings as needed. You want it pretty cheesy and well-salted, so I added the full 6 Tbsp nutritional yeast (amount as original recipe is written // adjust if altering batch size). Set aside.
- In a large skillet over medium heat, sauté garlic in 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and then add spinach and kale. Season with a healthy pinch (1/4 tsp as original recipe is written // adjust if altering batch size) of sea salt and black pepper and cook for 5 minutes or until wilted, then remove from heat.
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