Poblano, Kale and Artichoke Dip

 
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Serves: 10
 
Prep Time: 10 minutes
 
Cook Time: 45 minutes
 

What You Need

  • 1 bag frozen artichoke hearts
  • 2 poblano chile peppers
  • 2 cups Nature’s Greens® Kale
  • 3/4 cup mayonnaise
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • Vegetable oil spray
  • 1/4 teaspoon paprika
  • Assorted fresh vegetables

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What You Do

Heat oven to 350°. Thaw artichoke hearts according to package directions, set aside. Place peppers on a foil-lined baking sheet. Broil 5 inches from heat about 5 minutes on each side or until blistered. Place peppers in a zipper-lock plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel the peppers; remove and discard stems and seeds. Coarsely chop the peppers and place in a large bowl. Mash artichokes and place in a bowl with chilies. Stir in kale, mayonnaise, cheese, and Worcestershire sauce. Place mixture into a 1 1/2 quart prepared baking dish; sprinkle with paprika. Cover and bake for 30 – 35 minutes, or until mixture is bubbly. Serve with assorted fresh vegetables.

 

180

Calories

per serving

  • 18g
  • 3g
  • 4g

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