- 6 ounces Nature's Greens® Kale, cut into bite-sized pieces
- 8 ounces cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup shredded mozzarella
- 3/4 cup shredded Parmesan
- 2 cloves garlic, minced
- 14 ounce can Artichoke heart quarters, drained
- 1/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Preheat oven to 350 degrees F. Lightly spray a one quart casserole dish with cooking oil. Set aside.
- Place kale in a steamer basket over rapidly simmering water. Cover with a lid and steam for 7-10 minutes, or until tender and vivid green.
- Meanwhile, in a medium mixing bowl, use a large spoon to stir together cream cheese, mayonnaise, sour cream, shredded mozzarella, shredded Parmesan and minced garlic.
- Lightly pat the drained artichoke hearts with a paper towel to remove excess moisture. Fold in the artichoke hearts, steamed kale, salt, pepper and red pepper flakes into the cream cheese mixture.
- Spread dip evenly into the casserole dish. Bake at 350 degrees for 15-20 minutes, or until the top is golden and sides are bubbling. For an even more golden-brown top, turn the oven to “broil” for one minute. Remove from the oven and let cool for 5 minutes before serving with tortilla chips. Enjoy!
Recipe Notes:
● I use pre-torn bags of Nature’s Greens kale. Roughly hand-torn kale greens with stems removed also work.
● Keep leftovers refrigerated in a covered container for 4-5 days. Reheat in the oven at 350 until warmed through, about 10 minutes. You can also reheat a single serving in the microwave in 1 minute.
Recipe courtesy of Cassidy Reeser, RDN from @cozypeachkitchen.