Kale & Artichoke Dip

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.
Photo by Meredith A.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • 1 1/2

    cups frozen kale, thawed, squeezed and chopped

  • 1/2

    cup frozen artichoke hearts, thawed and roughly chopped (about 2 ounces)

  • 3/4

    cup low-fat Swiss cheese, shredded

  • 3/4

    cup skim milk

  • 1/3

    cup Parmesan, freshly grated

  • 4

    ounces reduced-fat cream cheese, 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

Directions

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.

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