Kale And Artichoke Dip Food
KALE & ARTICHOKE DIP RECIPE - (4.7/5)
Provided by á-61574
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.
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Servings 12Total Time 55 minsCategory AppetizersCalories 194 per serving
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Servings 12Total Time 55 minsCategory AppetizersCalories 194 per serving
- Preheat the oven to 450 degrees and spray a 2-qt casserole dish with cooking spray. Place a large skillet over medium-high heat and add olive oil. Add onion and salt and cook 3–4 minutes until soft and translucent.
- Add the kale and toss gently to combine. Continue cooking about 5–6 minutes, tossing kale often until bright green and beginning to soften. Squeeze all excess moisture from artichoke hearts and coarsely chop them. Add garlic and artichoke hearts to skillet and cook just long enough to warm through.
- Transfer the veggie mixture to a large mixing bowl and add cream cheese, Parmesan, Swiss cheese and Monterey Jack cheese. Mix until all ingredients are evenly distributed then add Worcestershire sauce and red pepper flakes.
- Season to taste with additional salt if necessary then transfer to prepared baking dish and sprinkle with a bit more Parmesan cheese.
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From cleancuisine.com
Estimated Reading Time 3 mins
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- Preheat oven to 400 degrees. Place the artichokes on a large cookie sheet and drizzle with 2 teaspoons oil and salt to taste. Roast for 40 minutes. Remove artichokes from oven and set aside to cool. Lower oven temperature to 350 degrees.
- Heat 1 tablespoon of oil in a large heavy skillet over medium heat; add the shallots and sauté until soft, about 5 minutes. Stir in the garlic, kale and lemon juice and cook until kale is completely wilted, about 2 minutes. Set shallot and kale mixture aside.
- Add the water, pine nuts, white pepper and a pinch of nutmeg to a Vitamix; process until smooth and creamy. Add the roasted artichokes and process again. Spoon the artichoke mixture out of the Vitamix and transfer to the skillet with the shallots and kale. Stir to incorporate all ingredients. Transfer the artichoke-kale mixture into a small casserole dish and set aside.
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Combine kale , olive oil and lemon juice in a small bowl. Season to taste with salt and pepper. Massage kale with your hands to soften the kale …
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4/5 (1)Category Appetizers, Snack
From delish.com
4/5 (1)Category Appetizers, Snack
- Season to taste with salt and pepper. Massage kale with your hands to soften the kale and infuse the flavor of the olive oil and lemon juice.
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