Kale’s popularity persists and I am one of the big fans. I had my first Kale smoothie ever last month and it was delicious. Now that baby kale is readily available all cleaned and ready to go, we have it quite often.
So, I was excited to see this recipe variation on the ever popular spinach and artichoke dip. Kale replaces the spinach and yogurt stands in for mayo. It’s lighter, but just as yummy.
1 (14 ounce) can artichokes, drained and chopped coarsely
4 ounces cream cheese, softened
6 ounces Greek plain yogurt
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon garlic salt
6 ounces kale, chopped (about 8-10 cups)
Tortilla chips or crackers, to dip
1. Preheat oven to 400℉.
2. In a large bowl combine the artichokes, cream cheese, yogurt, Parmesan cheese, 1/2 cup of the mozzarella, garlic salt, and kale until completely mixed together.
3. Spoon mixture into a 1 1/2 quart dish or pie plate. (You’ll have a heaping mound, but the kale with reduce down as it bakes.)
4. Cover and bake for 20 minutes. Stir and bake an additional 10 minutes or until kale is cooked. Add the remaining 1/2 cup of mozzarella cheese on top and bake uncovered for 5 more minutes.
Serve with tortilla chips.
Recipe from Tablespoon
Melbourne band Run Rabbit Run just released their debut song ‘Down The Line”.
I freakin’ LOVE this song. Folksy, alt-countryish goodness. The tempo changes give me goosebumps.
Check out Run Rabbit Run on Facebook and TripleJ Unearthed. The single will be available from A&R Records on September 1st.