Warm Kale Artichoke Dip
This creamy Warm Kale Artichoke Dip is a delicious update on a classic appetizer! Kale is substituted for the regular spinach, which you wouldn't even be able to guess. This tasty recipe includes a few smart swaps that lighten things up, still delivering on the delicious and addictive flavor. A crowd pleasing recipe for your next get together!
Servings: 8 servings
Ingredients
- 4 cups kale
- 4 oz cream cheese, room temperature
- 1/4 cup sour cream
- 1 cup Greek yogurt
- 1 cup shredded mozzarella, divided
- 13 oz marinated artichoke hearts
- 4 cloves garlic minced
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Remove kale from stems and wash. Add to food processor, and pulse until kale is in small bite sized pieces. Add kale to a medium sauce pan, add 1/2 inch of water. Allow kale to quickly steam. Once it is bright green, remove from heat and drain the water. Set aside to cool slightly.
- Pulse artichoke hearts in food processor until they're in small bite sized pieces.
- In a large bowl, combine cream cheese, sour cream, greek yogurt, 1/2 cup of mozzarella, garlic, and the chopped artichoke hearts. Add cooled kale. Mix. thoroughly to combine.
- Add to a medium sized baking dish, or 9 inch pie plate. Top with remaining 1/2 cup of mozzarella cheese, as well as the 1/4 cup of grated parmesan cheese. Bake for 20 minutes until top is warm and bubbling. Serve with crackers and baguette.