Kale Artichoke Dip Recipe 475

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

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

Ingredients

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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