Kale & Artichoke Dip

Name: Kale & Artichoke Dip
Yield: 30 servings of 2 tbsp/30 mL
Ingredients: 1 jar (12 oz) marinated artichoke hearts, drained (1¼ cups/300 mL); 1 can (8 oz or 227 mL) sliced water chestnuts, drained; 8 oz (250 g) mozzarella cheese (2 cups/500 mL grated); 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated); 1/2 cup (125 mL) mayonnaise; 1/2 cup (125 mL) sour cream; 2 garlic cloves; 3 cups (750 mL) fresh kale leaves, stems removed and torn into pieces; Baked Pita Chips (see Cook’s Tip) or assorted fresh cut vegetables (optional)

Ingredients

1 jar (12 oz) marinated artichoke hearts, drained (1¼ cups/300 mL)
1 can (8 oz or 227 mL) sliced water chestnuts, drained
8 oz (250 g) mozzarella cheese (2 cups/500 mL grated)
2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) sour cream
2 garlic cloves
3 cups (750 mL) fresh kale leaves, stems removed and torn into pieces
Baked Pita Chips (see Cook’s Tip) or assorted fresh cut vegetables (optional)

Directions

Place artichokes and water chestnuts in Manual Food Processor; process until coarsely chopped and place in Round Covered Baker.
Grate mozzarella and Parmesan cheeses with Microplane® Adjustable Coarse Grater and add to baker. Add mayonnaise and sour cream. Press garlic into baker with Garlic Press.
Microwave, covered, on HIGH 2 minutes or until cheeses begin to melt. Mix with Small Mix ‘N Scraper® until well blended.
Meanwhile, place kale in processor and process until finely chopped. Remove baker from microwave and stir in kale.
Microwave, covered, on HIGH 2-3 minutes, stirring halfway through cooking, until hot and bubbly. Serve with Baked Pita Chips or fresh vegetables, if you’d like.

Yield:

30 servings of 2 tbsp/30 mL

Nutrients per serving:

Calories 80, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 0 g, Protein 3 g

Cook's Tips:

For Baked Pita Chips, preheat oven to 400°F (200°C). Split 4 pita pocket bread rounds in half horizontally; cut each half into 8 wedges. Arrange half of the pita wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from stone; cool completely. Repeat with remaining pita wedges. Makes 64 pita chips.