Kale Artichoke Dipped Nachos Recipes

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

Ingredients

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

KALE & ARTICHOKE-DIPPED NACHOS

Kale & Artichoke-Dipped Nachos image

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

Ingredients

1 bunch Tuscan kale, stemmed and thinly sliced
1 12-ounce jar marinated artichoke hearts, drained and roughly chopped
3 scallions, thinly sliced
1 cup Best Foods® Roasted Garlic Mayonnaise
1¾ cup grated aged Gruyère cheese, packed
1 teaspoon kosher salt
8 ounces seedy multigrain tortilla chips
10 ounces quartered cherry tomatoes
3 radishes, thinly sliced
¼ cup red onions, finely diced
½ cup chopped cilantro
½ cup pickled jalapeños
Flake salt, to finish

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.

SPINACH ARTICHOKE NACHOS

Spinach Artichoke Nachos image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 7

Ingredients

5 cups pretzel crisps
2 cups diced artichokes
2 cups baby spinach, chopped
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 cup shredded Parmesan
1 cup shredded mozzarella

Steps:

Preheat the oven to 375 degrees F.
Lay out the pretzel crisps in an even layer on a baking sheet and top with the artichokes, spinach, lemon juice, Worcestershire, Parmesan, and mozzarella. Bake until the cheese is melted and everything is heated through, 10 to 15 minutes. Serve warm.

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