Warm Kale And Artichoke Dip Recipes

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WARM KALE-AND-ASIAGO DIP



Warm Kale-And-Asiago Dip image

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

5 bacon, slices (chopped)
1 lb fresh kale (stemmed and finely chopped)
1/2 medium sweet onion (chopped)
2 garlic cloves (chopped)
1/4 cup dry white wine
1 (8 ounce) package reduced-fat cream cheese (softened)
1/2 cup mayonnaise
4 1/2 ounces shredded asiago cheese (about 1 cup, plus 2 T)
4 1/2 ounces shredded fontina (about 1 cup, plus 2 T) or 4 1/2 ounces swiss cheese (about 1 cup, plus 2 T)
1 tablespoon red wine vinegar
1/4-1/2 teaspoon dry crushed red pepper
1/4 teaspoon fresh ground black pepper
assorted crackers (to serve) or toasted bread, slices (to serve)

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.

KALE & ARTICHOKE DIP RECIPE - (4.7/5)



Kale & Artichoke Dip Recipe - (4.7/5) image

Provided by á-61574

Number Of Ingredients 11

1 1/2 cups frozen kale, thawed, squeezed and chopped
1/2 cup frozen artichoke hearts, thawed and roughly chopped (about 2 ounces)
3/4 cup low-fat Swiss cheese, shredded
3/4 cup skim milk
1/3 cup Parmesan, freshly grated
4 ounces reduced-fat cream cheese, 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.

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