Warm Kale And Artichoke Dip Food

WARM KALE AND ARTICHOKE DIP

Warm Kale and Artichoke Dip image

Recipe I developed to use up wilting kale and a cheese I found too strong for my salad. Really amazed at how good it turned out! I took it over a friend's and served it with rye bagel chips from the local Amish market and it was a huge hit! I did all my fine chopping in a mini food processor, makes this pretty fast to whip up.

Provided by Tiffany27

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chopped kale, stems removed
9 ounces frozen artichoke hearts, thawed and finely chopped
1/2 cup cream cheese
1/2 cup Greek yogurt
1/4 cup mayonnaise
2 medium garlic cloves, finely chopped
2 -3 tablespoons onions, finely chopped
1/2 tablespoon fresh basil, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3/4 cup grated cheese (I used a local cheese from Cherry Grove Farm in Lawrenceville, New Jersy called Somerset. Any strong)
1/4 cup fresh grated parmesan cheese

Steps:

Cook kale by boiling water in a medium sauce pan, then adding the kale and boiling for about 5 minutes. Rinse under cold water and squeeze out excess.
Chop kale very finely (I used a food processor for all fine chopping,) and set aside.
In a large bowl, mix cream cheese, mayonnaise and Greek yogurt. Warm the cream cheese if necessary to make it soft enough for mixing.
Add onion, garlic, basil, salt, pepper and your melting cheese (not the parmesan!) to the cream mixture. and mix thoroughly.
Mix in artichokes and kale.
Spread dip into a greased (I sprayed with organic Pam) 9x9 baking dish.
Sprinkle parmesan on top.
You can store this wrapped in plastic overnight if needed, may even help blend the flavors.
When ready to serve, bake at 375 degrees for 20 minutes.
Serve warm with bagel chips, potato chips, crackers, pretzels or veggies.
.

Nutrition Facts : Calories 299.5, Fat 22.3, SaturatedFat 10.8, Cholesterol 54.8, Sodium 833.3, Carbohydrate 16.2, Fiber 3.4, Sugar 2.2, Protein 11.4

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