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1 TBLS olive oil 1 garlic clove, minced 8 oz. fresh kale, chopped and tough stems removed 1 tsp. kosher salt 1 - 8 oz. package low-fat cream cheese, at room temperature 1/2 cup lite mayonnaise 1/4 cup non-fat plain Greek yogurt ¼ cup low-fat milk 10 oz. can artichoke hearts, drained and coarsely chopped (add more if you prefer) 1 TBLS dried minced onion 2 dashes hot sauce 1 TBLS fresh parsley, chopped 1 tsp. dried dill weed 1/2 tsp. garlic powder 1 cup finely shredded part-skim mozzarella cheese
Preheat oven to 350°. In a wok or large skillet over medium high heat, add olive oil, minced garlic, fresh kale and kosher salt. Turn the kale often and cook until reduced to about 1-1/2 cups and kale is softened. Turn off heat. Add all of the remaining ingredients except the mozzarella. Stir well to combine ingredients. Place the dip in an oven-safe serving dish. Top with cheese and bake for 15-20 minutes until cheese is golden and dip is bubbling. Serve immediately with crackers or fresh raw vegetables of choice.
NOTE: Dip can be made ahead and refrigerated before baking. If dip is cold when it goes into the oven, allow a few more minutes baking time.
Makes about 6 servings
Presented by: Valerie Taylor
9000 Executive Park Drive
Building D Suite 300
Knoxville, TN 37923