Kale Artichoke Dip
Date: Jul. 8th, 2019 - 1:00 PM
Ingredients
2½ cups frozen chopped kale (12 ounces) or 2¼ cups frozen chopped spinach, thawed
2 cups frozen artichoke hearts (9 ounces), thawed and chopped
8 ounces reduced-fat cream cheese, at room temperature
½ cup nonfat plain yogurt
2 tablespoons minced shallot
2 large cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon cayenne pepper (optional)
⅓ cup grated Parmesan cheese
Preparation
- Preheat oven to 425°F. Coat an 8-inch-square baking dish with cooking spray.
- Combine kale (or spinach), artichoke hearts, cream cheese, yogurt, shallot, garlic, salt, pepper and cayenne (if using) in a large bowl. Transfer the mixture to the prepared baking dish. 3. Sprinkle with Parmesan.
- Bake until starting to brown and bubble, 25 to 30 minutes. Let stand for 5 minutes before serving. Delicious with tortilla chips and carrot sticks.
