Servings:
Serves 8 Servings
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.