Parmesan Crusted Kale Artichoke Dip
Parmesan crusted kale artichoke dip that's extra cheesy, and loaded with tender artichoke hearts. Serve this dip at your next holiday party and watch it disappear in minutes!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
- 1 T butter for sautéing
- 1/2 large yellow onion diced
- 3-4 cloves of garlic minced or grated
- 1 head 8 cups of curly kale, sliced into thin ribbons
- 1 can artichoke hearts rinsed and drained
- 2 T butter for rue
- 2 T flour
- 1 3/4 cup whole milk
- 1 cup Kraft shredded Mozzarella cheese
- 3/4 cup Kraft shredded parmesan cheese
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1/4 cup Kraft parmesan cheese
In a large pan, sauté the diced onion in butter for 8-10 minutes, over medium heat.
Drain and rinse the artichoke hearts. Give them a rough chop, you want to have large chunks.
Add garlic and artichoke hearts to the pan, sauté for 2 minutes.
Add thinly sliced kale, sauté for 2-3 minutes or until just slightly wilted.
Set kale mix aside. Wipe out the pan with a paper towel.
In the same pan, add 2 T butter. Once melted, add the flour, and stir for 2-3 minutes.
Add the milk. Stir and let cook for 3-4 minutes until it starts to thicken.
Add 1 cup mozarella cheese, and 3/4 cup parmesan cheese. Stir until melted.
Add cayenne pepper, pepper and just a little dash of salt. The cheese is salty so you don't want to add too much.
Cook for 2 minutes or until everything is fully melted and combined.
Add the kale mixture into the cheese sauce. Stir to coat the kale in the sauce.
Preheat the over to 375 degrees.
Pour the dip into a small casserole dish, sprinkle 1/4 cup parmesan cheese on top.
Bake for 25 minutes, or until hot and bubbly, and starting to lightly brown.
Serve immediately with chips or crackers.