Kale Artichoke Dip
Ingredients
-
6
ounces
kale, cut into bite-sized pieces
-
8
ounces
cream cheese
-
½
cup
mayonnaise
-
½
cup
sour cream
-
¾
cup
shredded mozzarella
-
¾
cup
shredded Parmesan
-
2
cloves
garlic, minced
-
14
ounces
canned artichoke heart quarters, drained
-
¼
teaspoon
coarse salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
red pepper flakes
Instructions
- Preheat the oven to 350°F and lightly spray a one quart casserole dish with cooking oil.
- Steam the kale in a steamer basket over simmering water for 7-10 minutes until tender.
- In a mixing bowl, combine cream cheese, mayonnaise, sour cream, shredded mozzarella, shredded Parmesan, and minced garlic.
- Pat the drained artichoke hearts dry and fold them into the cream cheese mixture along with the steamed kale, salt, pepper, and red pepper flakes.
- Spread the dip evenly in the casserole dish and bake for 15-20 minutes until the top is golden and bubbling.
- For a more golden top, broil for an additional minute.
- Let cool for 5 minutes before serving with tortilla chips.
Nutrition Facts (estimated)
Servings
8 servings
Calories
311
Total fat
28g
Total carbohydrates
6g
Total protein
9g
Sodium
673mg
Cholesterol
59mg
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