Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (18 degrees C).
Step 2
Arrange the
Baguette (1)
on a baking sheet, in a single layer. Drizzle with
Olive Oil (30 mL)
and bake for about 15 to 20 minutes, or until golden brown and crispy. Flip the bread over, halfway through baking.
Step 3
Once done, remove from the oven, and immediately rub the bread liberally with the whole
Garlic (3 cloves)
. Set aside and allow to cool.
Step 4
Heat a skillet over medium-high heat. Add the remaining
Olive Oil (15 mL)
and stir in the
Onion (1)
and
Garlic (2 cloves)
. Sauté until the onions are soft and just beginning to caramelize.
Step 5
Add the
Kale (1 bag)
a handful at a time, stirring until it wilts down and it's all incorporated.
Step 6
Throw in the
Artichoke Hearts (1 can)
and season with
Salt (6 g)
and
Ground Black Pepper (2 g)
. Remove from heat and set aside.
Step 7
Heat the
Whole Milk (600 mL)
in a small sauce pot until it's warmed through. Do not boil.
Step 8
Place a pot over medium heat. Add the
Butter (45 g)
and allow it to melt. Stir in the
All-Purpose Flour (25 g)
and mix, cooking for few seconds to develop a nutty flavor.
Step 9
Whisk in the heated milk and allow to cook, stirring constantly, until it has thickened. It should coat the back of a spoon.
Step 10
Season with the remaining
Salt (6 g)
and
Ground Black Pepper (2 g)
,
Paprika (1 g)
, and
Whole Nutmeg (as needed)
.
Step 11
Remove from heat and stir in the
Pepper Jack Cheese (115 g)
and
Parmesan Cheese (90 g)
, reserving a bit of each to top the dip with later. Fold in the kale and artichoke hearts.
Step 12
Divide the dip into four ramekins or one large baking dish. Top with reserved cheese, and place on a baking sheet.
Step 13
Bake in a 375 degrees F (190 degrees C) oven for about 20 to 25 minutes, or until bubbly and the top is golden brown and crunchy.
Step 14
Remove from the oven and allow to cool slightly. Serve hot with the garlic bread and/or chips and veggies. Enjoy!
