Kale and Artichoke Dip
"I’m a sucker for any warm and gooey dip and this definitely fits that bill. And since it has kale, it’s practically health food. Or at least, let’s just tell ourselves that."Servings: serves 6-8 for appetizer
Ingredients
- 8 ounces GO Veggie! Plain Cream Cheese
- ⅓ cup milk (plain almond milk, cows milk, etc)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 cups GO Veggie! Lactose Free Mozzarella Shreds, divided
- 3 cups kale, uncooked, roughly chopped
- 8 oz jar/can artichoke hearts, roughly chopped
Instructions
- Preheat oven to 400 degrees F.
- Spray small (I used 6x4") baking dish with cooking spray.
- In medium bowl, beat together cream cheese, milk, garlic powder, and salt until well combined.
- Stir in 1 cup of mozzarella cheese.
- Bring a small pot of water to boil, then add kale. Cook for 1 minute, then strain and run under very cold water for 30 seconds.
- Finely chop the kale and dab with a paper towel to remove all excess liquid.
- Stir kale and artichoke hearts into cream cheese mixture.
- Spread into prepared baking dish, then top with remaining cup of mozzarella cheese.
- Bake in preheated oven for 20-25 minutes, until mixture is bubbling and cheese is golden brown.
- Bake in preheated oven for 20-25 minutes, until mixture is bubbling and cheese is golden brown.
- Enjoy!
Notes
Recipe by Greens & Chocolate