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Recipes // Appetizers // Creamy Kale and Artichoke Dip with Garlic Toasts

Creamy Kale and Artichoke Dip with Garlic Toasts

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Serve s 12 (makes 6 cups)
Ingredients:
Dip:
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 (12-ounce) bag frozen quartered artichoke hearts (about 3. cups), thawed
  • ½ (16-ounce) bag frozen chopped kale (about 3 ½ cups), thawed
  • 4 garlic cloves, minced
  • Juice of ½ lemon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ½ (8-ounce) package reduced-fat cream cheese, at room temperature and cut into chunks
  • ½ cup part-skim ricotta cheese
  • ¾ cup finely grated Pecorino Romano or Parmesan cheese
Garlic Toast:
  • Nonstick cooking spray
  • 1 (8-ounce)
  • baguette, cut on the
  • diagonal into ½ inch slices
  • 2 garlic cloves, halved lengthwise
Directions:
  1. To make the dip, preheat the oven to 350˚F. Put a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the onion and artichoke hearts. Cook and stir until the vegetables begin to soften, about 6 to 8 minutes. Add the kale. Cook and stir until it loses its moisture, 3 to 4 minutes. Stir in the garlic, lemon juice, salt, and red pepper flakes; cook until fragrant, about 2 minutes. Remove the pan from the heat.
  2. In a mixing bowl, stir together the cream cheese, ricotta, and ½ cup of the Pecorino. Add the vegetables to the cream cheese mixture and stir until combined. Scrape the mixture into a casserole dish and top with the remaining . cup of Pecorino. Bake until the dip is bubbly and the cheese is melted, about 15 minutes.
  3. To make the garlic toasts, coat a baking pan with nonstick cooking spray. Arrange the bread slices on the pan and spray the tops with cooking spray. Bake at 350˚F for 8 to 10 minutes or until golden brown.
  4. As soon as the toasts come out of the oven, quickly rub the cut side of the garlic over each piece once or twice.
  5. Serve the hot dip with the garlic toasts.

Per serving: 167 calories, 7 g total fat (3 g saturated), 14 mg cholesterol, 334 mg sodium, 8 g protein, 3 g fiber, 19 g carb

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