Creamy Kale and Artichoke Dip

By KeyIngredient

Ingredients

• 1 bunch kale (curly or Lacinato), stems removed
• 2 jars (6 ounces) artichoke hearts, drained and coarsely chopped
• 1 red bell pepper, finely chopped
• 1 cup fat-free Greek yogurt
• 1/2 cup mayonnaise
• Hot sauce (optional)
• Kosher salt and freshly cracked black pepper
• Pita chips, tortilla chips or raw vegetables, for serving

Preparation

Step 1

Fill a medium saucepan with water and bring it to a boil over high heat. Pour in a tablespoon of salt. Add the kale to pot, in batches if necessary, and boil for 1 minute. Place in a strainer and run cold water over the kale until it is cooled. Squeeze out any excess water. Finely chop and set aside.*
In a medium bowl, whisk together mayonnaise and yogurt. Gently stir in artichokes, kale and red pepper. Season with salt and pepper to taste. Add a splash of hot sauce (if desired) over the top.
Serve chilled or room temperature with some fresh raw vegetables, your favorite chips or a slice of fresh bread.