Kale Artichoke Dip Recipe 475

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KALE AND ARTICHOKE DIP



Kale and Artichoke Dip image

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

1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)
1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)
3/4 cup shredded low-fat Swiss cheese
3/4 cup skim milk
1/3 cup freshly grated Parmesan
4 ounces reduced-fat cream cheese, at room temperature
1/2 teaspoon Worcestershire sauce
Large pinch cayenne pepper
Kosher salt
1 small clove garlic, finely minced
Multi-grain corn tortilla chips, for serving

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

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

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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