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Ingredients:
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
Directions:
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
