This dip is inspired by the spinach-artichoke dip that I think many people have probably had at some restaurant or another. It’s not anything new or trendy but let’s pretend it is since I’m using kale instead of spinach. I was thinking about making it the other day and realized I didn’t see any recipes for it on the internet that looked very good. Most involved a lot of mayonnaise. Sorry, but no. It is weird that the idea of baking a mayonaissey dip sounds disgusting to me? Cheese is for baking, not mayonaisse. Melty cheese = amazing. Melty mayo = um…. This dip would be perfectly at home on a holiday appetizer table and is best paired a sparkly cocktail or three. It’s also great for convincing people who hate kale that they actually love kale (what vegetable isn’t delicious drowned in cheese?)BAKED KALE AND ARTICHOKE DIP
Cook Time: 45 min.
Makes: a large batch, enough for 5-10 people depending on portion size
- 1 14 oz. can artichokes, roughly chopped
- 1 c. chopped cooked kale leaves
- 1 shallot, minced
- 16 oz. cream cheese, softened
- 1/4 + 1/4 c. shredded monterey jack cheese
- 1/2 c. shredded parmesan cheese
- 1/4 c. sour cream
- 1 egg
- a pinch of sea salt and fresh cracked pepper
- 1 tsp. garlic powder
Preheat oven to 350 degrees. If you have a stand mixer, combine all the ingredients except 1/4 c. of the monterey jack cheese in the bowl and mix for a minute or two to combine everything. You can do it by hand, too, but you really need to make sure that the cream cheese is fully softened. Transfer the dip to a small oven-safe dish, sprinkle with the rest of the cheese, and bake for 30 minutes. Turn the oven to broil for the last 3-4 minutes to get the cheese on top properly brown and bubbly. (Keep a close eye at this point…. things go from bubbly to black and burned really quickly).
Serve hot, with tortilla chips, pita chips or raw vegetables.