WEEKDAYS 1e|12c|p

Kale Artichoke Dip

Elettra Wiedemann
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Servings: 8 - 10
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easy
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under 5 min

This will definitely be a go-to dip favorite!


  • Ingredients
  • step-by-step directions
Ingredients
Kale Artichoke Dip
  • butter (for greasing)
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch kale (tough ribs and stems removed, roughly sliced into 1/2-inch wide strips)
  • kosher salt (to taste)
  • 1 can white beans (15.5-ounces, drained and rinsed)
  • 2 cloves garlic (peeled)
  • 1/2 cup mayonnaise
  • 2 jars marinated artichokes (6.5-ounces, drained and chopped)
  • 1 cup white cheddar cheese (grated)
  • freshly ground pepper (to taste)
Directions
  • Preheat the oven to 350ºF. Butter a 10 x 6-inch baking dish.
  • In a 12-inch skillet, heat the olive oil over medium heat. Add the kale and a pinch of salt and sauté until it wilts, about 2 minutes. Transfer to a medium bowl and set aside.
  • In a food processor, combine the beans, garlic, and mayonnaise and puree until smooth.
  • Transfer the bean puree to a large bowl. Mix in the artichokes, kale, cheddar, 1 teaspoon of salt, and a few turns of pepper. Mix well to combine.
  • Spread the mixture into the buttered baking dish and bake for 30 minutes. If you want a browned top, place the baking dish under the broiler for 3 to 5 minutes.
  • Serve with toasted bread, warm pita bread, or chips.
  • Tip: 1. Assemble the dip in advance and store in the refrigerator. Bake right before serving.
  • 2. Serve with homemade pita chips. Cut pita into wedges, brush with olive oil, sprinkle with salt and broil until crisp.

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