Kale And Artichoke Dip Recipes

VEGAN KALE & ARTICHOKE DIP

Steps:

• Place HALF the artichoke hearts in the blender, coarsely chop the rest and set aside. To the blender add the sunflower seeds, water, chickpeas, garlic, mustard, lemon, nutritional yeast, and a generous amount of salt and pepper. Blend until creamy. Taste and adjust seasonings.
• In a small skillet, cook the chopped kale in a little bit of olive oil (with a pinch of salt) until wilted. Set aside.
• Transfer dip to a bowl and stir in remaining chopped artichoke hearts, the cooked kale and chives. (Taste again). Chill until ready to serve.
• Serve the dip by itself with crackers or toasted pita wedges - or make crostini with a few extra toppings: Add some more olive oil to your skillet and cook the chickpeas until lightly browned. Top each toast with a slather of dip, some extra cooked kale, roasted chickpeas, pickled onions (optional), and a pinch of red pepper flakes.

KALE AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (18 degrees C).
• Arrange the Baguette (1) on a baking sheet, in a single layer. Drizzle with Olive Oil (2 tablespoon) and bake for about 15 to 20 minutes, or until golden brown and crispy. Flip the bread over, halfway through baking.
• Once done, remove from the oven, and immediately rub the bread liberally with the whole Garlic (3 clove). Set aside and allow to cool.
• Heat a skillet over medium-high heat. Add the remaining Olive Oil (1 tablespoon) and stir in the Onion (1) and Garlic (2 clove). Sauté until the onions are soft and just beginning to caramelize.
• Add the Kale (1 bag) a handful at a time, stirring until it wilts down and it's all incorporated.
• Throw in the Artichoke Hearts (1 can) and season with Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon). Remove from heat and set aside.
• Heat the Whole Milk (2 1/2 cup) in a small sauce pot until it's warmed through. Do not boil.
• Place a pot over medium heat. Add the Butter (3 tablespoon) and allow it to melt. Stir in the All-Purpose Flour (3 tablespoon) and mix, cooking for few seconds to develop a nutty flavor.
• Whisk in the heated milk and allow to cook, stirring constantly, until it has thickened. It should coat the back of a spoon.
• Season with the remaining Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon), Paprika (1/2 teaspoon), and Whole Nutmeg (1/4 teaspoon).
• Remove from heat and stir in the Pepper Jack Cheese (1 cup) and Parmesan Cheese (1 cup), reserving a bit of each to top the dip with later. Fold in the kale and artichoke hearts.
• Divide the dip into four ramekins or one large baking dish. Top with reserved cheese, and place on a baking sheet.
• Bake in a 375 degrees F (190 degrees C) oven for about 20 to 25 minutes, or until bubbly and the top is golden brown and crunchy.
• Remove from the oven and allow to cool slightly. Serve hot with the garlic bread and/or chips and veggies. Enjoy!

BABY KALE, CHARD, SPINACH AND ARTICHOKE DIP RECIPE

Steps:

• Gently wilt the greens on low heat in 1 tablespoon of the olive oil until they're barely softened. Remove the greens with a pair of tongs, leaving the olive oil in place. Add the onion, turn the heat to medium, and sautee until soft, then add the garlic and sautee about one minute more. Remove from heat.
• In a mixer, combine the Greek yogurt, cream cheese, Vegenaise, cheese wedges, and sour cream. Blend until smooth. Fold the greens, artichokes, Parmesan, onion, garlic, and jalapeno into the mixture, then sprinkle in half of the shredded cheese. Add salt and pepper to taste.
• Pour into oven-safe dish, top with remaining cheese, and bake at 350 degrees until the mixture is bubbly, about 20 minutes.
• Serve with crudités and tortilla chips.

KALE & ARTICHOKE DIP

Steps:

• Place artichokes and water chestnuts in Manual Food Processor; process until coarsely chopped and place in Round Covered Baker. Grate mozzarella and Parmesan cheeses with Microplane® Adjustable Coarse Grater and add to baker. Add mayonnaise and sour cream. Press garlic into baker with Garlic Press. Microwave, covered, on HIGH 2 minutes or until cheeses begin to melt. Mix with Small Mix 'N Scraper® until well blended. Meanwhile, place kale in processor and process until finely chopped. Remove baker from microwave and stir in kale. Microwave, covered, on HIGH 2-3 minutes, stirring halfway through cooking, until hot and bubbly. Serve with Baked Pita Chips or fresh vegetables, if you'd like.

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

WARM KALE AND ARTICHOKE DIP

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.
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KALE AND ARTICHOKE DIP

Steps:

• Preheat oven to 400°F.
• In a large bowl combine the artichokes, cream cheese, yogurt, Parmesan cheese, 1/2 cup of the Mozzarella, garlic salt, and kale until completely mixed together.
• Pour into a 1 1/2 quart dish or pie plate. Don't worry the kale with reduce down as it bakes. Cover and bake for 20 minutes. Stir and bake for an additional 10 minutes or until kale is cooked. Add the remaining 1/2 cup of Mozzarella cheese on top and bake uncovered for 5 minutes.
• Serve with tortilla chips.

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.