Fresh Artichoke And Kale Dip Recipe

Name: Fresh Artichoke And Kale Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium globe artichokes; 7 ounces chopped kale (about 7 cups); 1/2 cup canola mayonnaise; 4 ounces 1/3-less-fat cream cheese, softened; 1/4 cup fat-free milk; 1/4 cup plain fat-free Greek yogurt; 1/8 teaspoon kosher salt; 2 garlic cloves, grated; 1/3 cup chopped green onions; Cooking spray

Servings: persons

4 medium globe artichokes
7 ounces chopped kale (about 7 cups)
1/2 cup canola mayonnaise
4 ounces 1/3-less-fat cream cheese, softened
1/4 cup fat-free milk
1/4 cup plain fat-free Greek yogurt
1/8 teaspoon kosher salt
2 garlic cloves, grated
1/3 cup chopped green onions
Cooking spray

1
Preheat oven to 350u00b0.
2
Cut stems and about 1 1/2 inches from tops of artichokes with a serrated knife. Arrange artichokes, stem end up, in an 8-inch square baking dish. Add water to dish to a depth of 1/4 inch. Cover with plastic wrap; pierce once with tip of a knife to vent. Microwave at HIGH for 10 minutes. Place artichokes on a plate, reserving cooking liquid; cool. Add kale to baking dish; cover with plastic wrap. Pierce once with the tip of a knife to vent. Microwave at HIGH for 4 minutes. Drain kale; set aside.
3
Remove leaves from artichokes, reserving the biggest and prettiest for dipping (discard tough outer leaves and small inner leaves). Remove and discard fuzzy thistle from bottom. Chop artichoke bottoms; set aside.
4
Combine mayonnaise, cream cheese, milk, yogurt, salt, and garlic in a medium bowl, stirring until smooth. Add onions; stir until well combined. Add chopped artichokes and kale.
5
Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake at 350u00b0 for 35 minutes or until edges brown. Serve with artichoke leaves or crudites for dipping.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium globe artichokes, 7 ounces chopped kale (about 7 cups), 1/2 cup canola mayonnaise, 4 ounces 1/3-less-fat cream cheese, softened, and more.

Yes, Fresh Artichoke And Kale Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Artichoke And Kale Dip

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