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