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.
KALE WITH BACON
The hearty bacon flavor in this side dish makes you forget that you're eating right. Seasoned with garlic, it's a great way to enjoy vitamin-rich kale. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add kale; cook for 10-15 minutes or until tender. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onions and garlic until onion is tender. , Drain the kale; stir into onion mixture. Add the salt, pepper and reserved bacon; heat through.
Nutrition Facts :
SPINACH KALE BACON DIP
Who doesn't love a classic spinach dip? Adding bacon and kale to this recipe gives it the perfect 14 Hands twist. Pair this appetizer with our bold Stampede Red Blend.
Provided by 14 Hands Winery
Categories Bacon Appetizers
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cook bacon in a non-stick pan over medium-high heat until crispy and browned, 8 to 10 minutes. Remove bacon from pan and drain onto paper towels, then chop into pieces.
- Cook onions in the same pan over medium-low heat for 5 minutes. Add the kale and thawed spinach; cook for another 5 minutes. Remove from heat.
- Combine cream cheese, Cheddar, and heavy cream in another pot. Stir constantly until completely melted.
- Add bacon and spinach mixture to the cheese. Mix to combine. Pour into an oven-safe baking dish.
- Bake for 20 minutes or until bubbly.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 6.9 g, Cholesterol 85.5 mg, Fat 26.8 g, Fiber 1.8 g, Protein 13.3 g, SaturatedFat 16.1 g, Sodium 404 mg, Sugar 1 g
WARM KALE-AND-ASIAGO DIP
From Southern Living, December 2013. Bacon and trendy kale update the more traditional hot spinach dip.
Provided by KerfuffleUponWincle
Categories Pork
Time 1h8m
Yield 3 1/2 cups, 38 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoons drippings in Dutch oven.
- Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
- Stir together cream cheese and mayonnaise in a large bowl until smooth.
- Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
- Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers or toasted bread slices.
- Note: To make ahead prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, then bake.
SPINACH DIP
This recipe came from our cookbook at the beauty shop where I work. We had many pot lucks, and every one wanted this and that recipe, so we all gave recipes and had our own book printed and sold them in the salon.
Provided by Kathy Strickland
Categories Potluck
Time 10m
Yield 3-4 Cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Thaw and drain the spinach.
- Squeeze the spinach with paper towels to remove excess water.
- Mix all ingredients together in a bowl.
- Let set in the fridge for a couple hours before serving.
- I like to serve it inside a hollowed out round loaf of bread.
- Scoop out the loaf and place dip inside.
- I use what I scoop out for making croutons.
- Serve with fresh vegetables.
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