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Hot artichoke dip with roasted red peppers and kale

Servings:
Serves 8 Servings
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Ingredients

  • 1 bunch kale stems removed, leaves roughly chopped (about 2 cups)
  • 2 bunch (14-ounce) cans artichoke hearts, drained and chopped
  • 1/3 cup roasted red peppers, chopped
  • 4 ounce cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 cup garlic cloves, minced
  • 1 1/3 cup grated
  • 1/4 pound white cheddar cheese, shredded (1 cup)

Preparation

Baking Directions:

1.

Preheat the oven to 375 degrees.

2.

In a medium saucepan, bring salted water to a boil.

Add the kale and boil until tender, about 5 minutes.

Drain, rinse under cold water and squeeze out any excess water.

Transfer to a cutting board or food processor and finely chop.

3.

In a large bowl, stir together the kale, artichokes, roasted red peppers, cream cheese, mayonnaise, sour cream, garlic and 1 cup of the Parmesan.

Spread the mixture evenly in a shallow 1-quart baking dish.

Top with the cheddar and remaining ¹/³ cup Parmesan.

4.

Bake until bubbling and browned in spots, 25 to 30 minutes.

Serve warm with the toasted baguette slices.