So good, it's a delicious little veggie appetizer to nosh on while dinner is getting ready. I made this the other night, and boy it was so good the girls couldn't stop eating it.
Our family loves the artichoke and spinach dip and just the other day, I bought a bag of fresh kale already cleaned and chopped, and decided to try it with my artichoke and spinach dip.
First, I needed to sauté the kale with a little onion and garlic to give it some flavor, then I incorporated it into the spinach and artichoke mixture. Easy. Then I baked it in these little 10-ounce ramekins, and this time I thought to save one or two ramekins for Thanksgiving (since it's around the corner). I baked only two for my family, then covered the other two and place them into the freezer.
This kale, spinach and artichoke dip turned out so good! Very creamy and flavorful. We LOVED it! The best part is, no one even noticed the kale was in the dip; the taste of kale is completely hidden! When they were told about the kale, they were so surprised but didn't mind at all.
Serve this dip warm with some sour cream and mild salsa on the side. Enjoy!
Baked Kale, Spinach, Artichoke Dip
- 1 -10 ounce package frozen chopped spinach- thawed, squeeze out excess liquid.
- 1 - 9 ounce package frozen artichoke hearts -thawed, squeeze excess liquid
- 2 cups packed fresh chopped kale
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 medium sweet onion- chopped
- 1 large garlic clove- minced
- 1 cup reduced-fat sour cream
- 1/3 cup mayonnaise
- 1/2 cup Parmigiano-Reggiano grated cheese
- 1/2 tsp. salt
- dash of cayenne pepper
- fresh cracked pepper
- 1+ 1/2 cups shredded part-skim mozzarella cheese- divided
Preheat oven to 375 degrees.
In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add kale and cook until kale wilts, about 1 to 2 minutes.
Place cooked contents, garlic and artichokes into a food processor and pulse for several seconds. Transfer mixture to a medium bowl.
Add in the spinach, sour cream, mayonnaise, grated parmesan cheese, salt, and cayenne pepper. Mix all the ingredients together.
Taste and add fresh cracked pepper to taste.
Stir in 1 cup of shredded mozzarella.
If you are serving a large crowd, place veggies mixture into a deep 8 x 8 baking dish.
For a smaller group, as we did here, fill 4-(10 ounce) ramekins. Using the back of a spoon to spread it evenly. Top with the remaining shredded mozzarella.
Bake, uncovered for 20 to 25 minutes for an 8 x 8 deep baking dish.
Or divide mixture among 4 ramekins, place any ramekin onto a baking sheet. Bake 15 minutes, or until cheese is melted. Serve immediately.
Note: You can prepare the 4 ramekins, cover and freeze, or refrigerate up to one day, then bake for 15 minutes in the oven or microwave for 4 minutes, until the cheese on top is melted.
Serves: 6 to 8