Food Babe Creamy Kale Artichoke Dip

KALE AND ARTICHOKE DIP

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.

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.

FOOD BABE CREAMY KALE & ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees Combine all ingredients together in a large bowl and place into a medium sized baking dish (greased with coconut oil) Top with additional cheese if desired Bake for approximately 30-45 mins covered Remove from oven, and let sit for at least 5 mins before serving with homemade pita or tortilla chips