Cheesy Kale and Artichoke Dip

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Kale and Artichoke Dip

When it comes to most fruits and vegetables, I’ll take fresh over canned or frozen any day. The one exception to this rule for me is artichokes. I absolutely love canned artichoke hearts. Not only are they delicious straight from the can, but they’re so much easier to prepare than fresh artichokes (which are also tasty, just more labor intensive).

Kale and Artichoke Dip

I love serving this cheesy kale and artichoke dip at parties because I can whip the whole thing together very quickly. And I often have most if not all of these ingredients already on hand. For this recipe I’ve doctored the classic spinach and artichoke dip by swapping out the spinach for kale. I did this for several reasons, namely because I like kale better than spinach and always have it ready to go. However, either green will work perfectly well in this recipe.

Kale and Artichoke Dip

This recipe serves 2 to 4 people; I often throw it together for small, casual gatherings. It can easily be doubled or even quadrupled to serve a larger crowd. Increase the cooking time by another 5 to 10 minutes if the recipe is doubled to ensure that the dip is thoroughly heated.

Kale and Artichoke Dip

Cheesy Kale and Artichoke Dip

Yields: 2 to 4 servings
Total Time: 30 minutes

Ingredients:

  • 1/2 tablespoon extra virgin olive oil
  • 1 small clove garlic, minced
  • 2 cups kale, chopped
  • 1 can artichoke hearts, drained and coarsely chopped
  • 1/4 cup fresh oregano, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • 1/2 cup fresh Pecorino Romano cheese, grated

Directions:

  1. Heat the olive oil in a medium saucepan and sweat the garlic over low heat for 1 to 2 minutes. Add the kale and place a lid over the pan. Allow the kale and garlic to steam for 3 to 5 minutes, or until soft. Allow to cool.
  2. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the cooked kale and garlic with the artichoke hearts, oregano, mayonnaise and lemon juice. Season with salt and pepper to taste. Pour into an oven-safe dish and sprinkle the Pecorino Romano evenly on top of the dip.
  3. Bake for 15 to 20 minutes, until the cheese is mostly melted.
  4. Turn on the broiler and cook the dip for another 3 to 5 minutes, or until the cheese is fully melted and slightly caramelized.

Photo credit: Jennifer Farley

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