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
KALE & ARTICHOKE-DIPPED NACHOS
A hearty nacho with a healthful twist. Never before have nachos been so packed full of fresh vegetables. You still get the satisfying comfort of melted cheese on salty tortilla chips, but there's a freshness here that is incredibly satisfying.
Time 45m
Yield 8-10 people as an appetizer
Number Of Ingredients 13
Steps:
- Preheat oven to 425°.
- In a medium bowl, add the kale, artichoke hearts, scallions, Best Foods® Roasted Garlic Mayonnaise, Gruyère, and salt, then stir well to combine.
- Layer half the chips on a 9x13-inch baking dish and top with half the kale and artichoke dip. Repeat with remaining chips and dip.
- Bake for 15 minutes until melted, bubbly, and golden in parts.
- Top with the cherry tomatoes, radishes, red onions, cilantro, and pickled jalapeños; finish with a generous sprinkle of flake salt.
KALE & ARTICHOKE-DIPPED NACHOS
A hearty nacho with a healthful twist. Never before have nachos been so packed full of fresh vegetables. You still get the satisfying comfort of melted cheese on salty tortilla chips, but there's a freshness here that is incredibly satisfying.
Time 45m
Yield 8-10 people as an appetizer
Number Of Ingredients 13
Steps:
- Preheat oven to 425°.
- In a medium bowl, add the kale, artichoke hearts, scallions, Hellmann's® Roasted Garlic Mayonnaise, Gruyère, and salt, then stir well to combine.
- Layer half the chips on a 9x13-inch baking dish and top with half the kale and artichoke dip. Repeat with remaining chips and dip.
- Bake for 15 minutes until melted, bubbly, and golden in parts.
- Top with the cherry tomatoes, radishes, red onions, cilantro, and pickled jalapeños; finish with a generous sprinkle of flake salt.
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