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Monday, October 10, 2016

Kale Artichoke Dip

Finally!!  It is starting to feel a bit like Fall here in the deep South!  Fall is such an inspiring time...especially for cooking.  Today I felt like Spinach Artichoke dip, but wanted to make it a little different.  I decided to try Kale instead of Spinach.  The result was delicious!

1 10 oz. bag Frozen Chopped Kale (thawed)
1/2 cup Whole Milk (more if you want it creamier)
2 cups Parmesan Cheese
1 cup Mozzarella Cheese
1 jar Artichoke Hearts (chopped)
a generous sprinkling of Garlic Powder
a sprinkling of Nutmeg
Salt and Pepper to taste
1.  Preheat the oven to 375 degrees
2.  Mix all ingredients in a large mixing bowl.
3.  Transfer to decorative oven-safe dish.
4.  Bake for 30-45 minutes, or until bubbly.
5.  Serve with your choice of chips.
(if you want to make it a little less healthy and a little more delectable, you could add butter!)

This mixture of flavors would also be delicious in pasta shells, topped with Marinara or Arrabiata Sauce.  That is how I will serve it next time...and I'll let you know how it goes.  I'll probably go with homemade Arrabiatta, just because its fancier and more delicious!  Haha!  Happy Fall, all!