Creamy Kale Dip Recipes

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CREAMY KALE DIP



Creamy Kale Dip image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups kale pulp leftover from a juicer (see Cook's Note)
1 cup mayonnaise
1/2 cup grated Parmesan
Zest of 1 lemon, plus 1 tablespoon lemon juice
2 cups grated Gruyere cheese
Chips or crostini, for serving

Steps:

  • Heat the broiler.
  • Combine the kale pulp, mayonnaise, Parmesan, lemon zest and juice and 1 cup of the Gruyere in a bowl and mix to combine. Transfer the mixture to a 9-inch pie dish or medium ovenproof skillet and top with the remaining 1 cup Gruyere.
  • Place under the broiler until the cheese starts to brown and the mixture starts to bubble, about 5 minutes. Serve warm with chips or crostini.

CREAMY KALE DIP



Creamy Kale Dip image

Provided by Damaris Phillips

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 bunch kale, stemmed, chopped
3 tablespoons olive or vegetable oil
1 onion, finely diced
1/3 cup heavy cream
1/2 cup White Bean Puree, recipe follows
6 ounces cream cheese
4 ounces Parmesan, grated
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup nuts (walnuts, pecans or cashews), chopped
Sliced baguette or tortilla chips, for serving
1 cup drained, canned white beans
1 to 2 tablespoons olive or vegetable oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil. Add the kale and cook until just tender, 1 to 2 minutes. (This can also be done in the microwave. Add the kale to a large microwaveable bowl, cover with warm water and microwave on high for 2 to 3 minutes.) Drain and squeeze out any excess water. Set aside.
  • Add the oil and onions to a large skillet and cook over medium heat, stirring, until the onions are translucent, 2 to 3 minutes. Add the kale, cream, bean puree, cream cheese, Parmesan and red pepper flakes and stir. Cook until the cheese is melty, 1 to 2 minutes. Taste and adjust seasonings with salt and pepper. Pour into a small casserole dish, top with the nuts and bake until bubbling and gooey, 15 to 20 minutes. Serve with sliced baguette or tortilla chips.
  • Add the white beans to a food processor. Pulse 3 to 4 times to break up the beans. With the machine running on low speed, stream in 1 tablespoon of the oil. If the puree looks dry, stream in 1 more tablespoon.

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

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