This fall I had my first experience with creamed kale. It was amazing. And life changing. I’ve always been a big fan of kale (raw, cooked, as a chip, etc.) but this took it to a whole new level.

Since my first bite, I’ve wanted to add some artichokes to it, bake it until bubbly and slather it on some good bread. (Or vegetables if I must)!

I’m not sure what I’ve been waiting for, but finally, I decided to just do the damn thing.

Please remind me to never wait so long ever, ever again.

It was just as delicious I had hoped and now I want to eat it every single day.

Please remind me not to.

I tried to lighten it up a bit and leave out the shredded cheese, but it just isn’t the same, so I don’t really recommend it. :)

Kale & Artichoke Dip

by Emily Dingmann

Prep Time: 15 min

Cook Time: 45 min

 

Ingredients (8 appetizer servings)

  • 1 bunch kale
  • 1/4 onion, thinly sliced
  • 2 cloves garlic, roughly chopped
  • 1/2 cup shredded parmesan
  • 1 cup cottage cheese
  • 1/4 cup mayonnaise
  • 2 oz cream cheese
  • 1 8.5 oz can artichokes, chopped (about 1 1/2 cups)
  • 1 cup shredded cheese (like mozzarella, monterey jack, etc.)

Instructions

Preheat oven to 350 degrees.

Clean kale, remove stems and roughly chop.

Combine onion, garlic and 2 cups water in large pot.

Bring to a boil and boil until 2 minutes.

Add kale to pot.

Cook, stirring frequently for about 3-5 minutes.

Remove kale from water and squeeze all water from kale. VERY IMPORTANT!

Combine parmesan cheese, cottage cheese, mayonnaise and creamed cheese in food processor, process until smooth.

Add kale and pulse until combined.

Stir in artichoke hearts and 3/4 cup shredded cheese.

Put mixture into baking dish and sprinkle with remaining cheese.

Bake until golden brown, about 30-35 minutes.

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