Kale & Artichoke Dip
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.