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RECIPE
16 INGREDIENTS14 STEPS35MIN

Kale and Artichoke Dip

4.3
6 Ratings

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The classic creamy artichoke dip gets a twist by switching out the spinach for the super popular kale. A creamy cheese sauce is loaded with a heaping amount of sautéed kale and artichokes. Topped with cheese and baked until bubbly and crispy, this dip is perfect for all your spring gatherings and parties.
35MIN
Total Time

Candid Appetite

I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Baguette , sliced
3 Tbsp
3 cloves
1
Small  Onion , minced
2 cloves
Garlic , minced
1 bag
(10 oz)
Kale , chopped
1 can
(14 oz)
Artichoke Hearts , rinsed, drained
1/2 Tbsp
3 Tbsp
2 1/2 cups
Whole Milk
1 cup
Pepper Jack Cheese , shredded
1 cup
1/2 tsp
1/4 tsp
Whole Nutmeg , freshly grated
(optional)

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Nutrition Per Serving

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CALORIES
839
FAT
43.7 g
PROTEIN
32.3 g
CARBS
79.9 g

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 (2 tablespoon) 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 clove). Set aside and allow to cool.
Step 4
Heat a skillet over medium-high heat. Add the remaining Olive Oil (1 tablespoon) and stir in the Onion (1) and Garlic (2 clove). 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 (1 teaspoon) and Ground Black Pepper (1 teaspoon). Remove from heat and set aside.
Step 7
Heat the Whole Milk (2 1/2 cup) in a small sauce pot until it's warmed through. Do not boil.
Step 8
Place a pot over medium heat. Add the Butter (3 tablespoon) and allow it to melt. Stir in the All-Purpose Flour (3 tablespoon) 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 (1 teaspoon) and Ground Black Pepper (1 teaspoon), Paprika (1/2 teaspoon), and Whole Nutmeg (1/4 teaspoon).
Step 11
Remove from heat and stir in the Pepper Jack Cheese (1 cup) and Parmesan Cheese (1 cup), 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!

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Nutrition Per Serving
Calories
839
% Daily Value*
Fat
43.7 g
56%
Saturated Fat
21.1 g
106%
Trans Fat
0.0 g
--
Cholesterol
81.7 mg
27%
Carbohydrates
79.9 g
29%
Fiber
7.4 g
26%
Sugars
21.5 g
--
Protein
32.3 g
65%
Sodium
2783.0 mg
121%
Vitamin D
0.1 µg
0%
Calcium
837.8 mg
64%
Iron
5.6 mg
31%
Potassium
645.4 mg
14%
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