Hot Kale and Artichoke Dip (play on Olive Garden’s Recipe)

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Hot Kale and Artichoke Dip 
(play on Olive Garden’s Recipe)
Last year for my teachers I made them a Spinach Artichoke dip, and they loved it. I wanted to try something new, but similar, this year.  It was still a complete hit – crockpot licked clean! 
(I actually quadrupled this recipe since it was for a crowd.) You can easily make it on the stove or in the crockpot.  
1 package (8 ounce size) cream cheese
1 can (14 ounce size) artichoke hearts, drained, coarsely chopped(harder to find, but I like to use frozen artichokes and roast there. I did here.)
1/2 cup kale, frozen, drained and chopped (I even found this at aldi!)(You can use 4x fresh kale, and steam and drained.)
1/4 cup mayonnaise 

1 cup Sour cream
1/2 cup Parmesan cheese
1/4 cup Mozzarella cheese, grated
1 clove garlic, finely minced


1 tablespoon fresh basil (or 1/2 tsp dried basil)
1/4 teaspoon garlic salt
salt and pepper, to taste


Add to crockpot or stove top: cream cheese, mayonnaise, Parmesan, mozzarella cheese, garlic, basil, and garlic salt. Allow to melt and mix well. 


Add the artichoke hearts and drained kale, and mix until blended. 

(If you use fresh kale – Dump the leaves into a big pot of boiling water; cover, and blanch for 2 1/2 minutes. Using tongs or a slotted spoon, transfer the greens to a big bowl of ice water to stop cooking process. Freeze after 3 minutes in the ice water, or drain for the dip.)

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