Kale and 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.]

Total Time:
40 min
Prep:
10 min
Inactive:
5 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)
  • 1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)
  • 3/4 cup shredded low-fat Swiss cheese
  • 3/4 cup skim milk
  • 1/3 cup freshly grated Parmesan
  • 4 ounces reduced-fat cream cheese, at 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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    This recipe is featured in:

    Healthy Appetizer Recipes