Kale and Artichoke Dip
A simple change of ingredient to a recipe can really make a world of difference. For instance, this Kale and Artichoke Dip takes the classic spinach artichoke dip and reinvents it slightly by swapping out the spinach for kale. It’s not the biggest change in the world but honestly it’s one that works perfectly in this dip. Make a big batch and reheat later for a snack or appetizer.
Kale and Artichoke Dip
You've heard of spinach and artichoke dip but have you heard of Kale and Artichoke Dip? It's like the hip much cooler cousin!
Servings: 12
Equipment
- Saucepan
- Baking dish or ramekins
- Baking sheet
Ingredients
- 1 small onion minced
- 2 garlic cloves minced
- 1 10 oz bag chopped kale
- 1 14 oz can artichoke hearts drained and rinsed
- 2 teaspoons salt
- 2 teaspoons black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 2½ cups whole milk
- 1 cup pepper jack cheese shredded
- 1 cup parmesan cheese grated
- ½ teaspoon paprika
- ¼ teaspoon freshly grated nutmeg optional
Instructions
- Preheat oven to 350° F. Arrange the baguette slices on a baking sheet, in a single layer. Drizzle with 2 tablespoons olive oil and bake for about 15 to 20 minutes, or until golden brown and crispy. Flip the bread over, halfway through baking. Once done, remove from the oven, and immediately rub the bread liberally with the three whole garlic cloves. Set aside and allow to cool.
- Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and stir in the onions and minced garlic. Sauté until the onions are soft and just beginning to caramelize. Add the kale, a handful at a time, stirring until it wilts down and it’s all incorporated. Throw in the chopped artichoke hearts, and season with 1 teaspoon salt and 1 teaspoon black pepper. Remove from heat and set aside.
- Heat the milk in a small sauce pot until it’s warmed through. Do not boil. Place a pot over medium heat. Add the butter and allow it to melt. Stir in the flour and mix, cooking for few seconds to develop a nutty flavor. Whisk in the heated milk and allow to cook, stirring constantly, until it has thickened. It should coat the back of a spoon. Season with the remaining salt and pepper, paprika and freshly grated nutmeg. Remove from heat and stir in the cheeses, reserving a bit of each to top the dip with later. Fold in the kale and artichoke.
- Divide the dip into four ramekins or one large baking dish. Top with reserved cheese, and place on a baking sheet. Bake in a 375° F oven for about 20 to 25 minutes, or until bubbly and the top is golden brown and crunchy. Remove from the oven and allow to cool slightly. Serve hot with the garlic bread and/or chips and veggies. Can be made a day in advance, stored in the fridge and baked right before serving. Enjoy!
