Kale Artichoke Dipped Nachos Recipes

KALE & ARTICHOKE-DIPPED NACHOS

Steps:

• Preheat oven to 425°.
• In a medium bowl, add the kale, artichoke hearts, scallions, Hellmann's® 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.

WARM KALE AND ARTICHOKE DIP

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.
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KALE AND ARTICHOKE DIP

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.