Kale And Artichoke Dip Recipe

Name: Kale And Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion, diced; 2 tablespoons olive oil; 2 cups kale, steamed, water drained, and chopped; 14 ounces frozen artichokes, thawed; 8 ounces white cheddar, roughly chopped; 4 ounces Feta cheese; 1/2 cup cream cheese; 1/2 cup sour cream; 1 lemon, juiced; 1/4 teaspoon cayenne pepper; 1 teaspoon kosher salt, or to taste; A few grinds of black pepper; 4 tablespoons Parmesan cheese, divided; 3 ounces packaged prosciutto, cut crosswise into slices

Servings: persons

1 yellow onion, diced
2 tablespoons olive oil
2 cups kale, steamed, water drained, and chopped
14 ounces frozen artichokes, thawed
8 ounces white cheddar, roughly chopped
4 ounces Feta cheese
1/2 cup cream cheese
1/2 cup sour cream
1 lemon, juiced
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt, or to taste
A few grinds of black pepper
4 tablespoons Parmesan cheese, divided
3 ounces packaged prosciutto, cut crosswise into slices

1
Preheat the oven to 350.
2
In a medium sautee pan over medium heat, sautee the onion until lightly caramelized (just starting to turn golden brown).
3
In the bowl of a food processor process the cheddar and feta cheese until it resembles coarse bits.
4
Add the chopped kale, artichokes, caramelized onions, cream cheese, sour cream, lemon juice, cayenne pepper, and salt and pepper, and 2 Tbsp of the Parmesan cheese. Puree until blended well, about 30 seconds.
5
In the same pan as the onions were cooked, add the prosciutto and cook over medium heat until brown, about 1 minute.
6
Add the prosciutto to the dip in the food processor, and pulse a few times to blend.
7
Scrape the mixture into 2 individual baking dishes (about 16 oz each) or for a bigger crowd, 1 medium sized 8x8 dish. Bake in the oven for 20 minutes. If the top needs additional browning, you can broil it for a minute, keeping a close eye so that it doesn't burn.
8
NOTES: This makes a pretty big batch of dip - we had enough for 2 individual baking dishes, about 16 oz each, one we ate right away, the other we wrapped and saved for later in the week.

667

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 14 ingredients. The key ingredients include: 1 yellow onion, diced, 2 tablespoons olive oil, 2 cups kale, steamed, water drained, and chopped, 14 ounces frozen artichokes, thawed, and more.

Yes, Kale And Artichoke 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.

Kale And Artichoke Dip

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