Kale Artichoke Dip
A riff on traditional spinach artichoke dip, this creamy, cheesy dip recipe is made healthier by replacing some of the cream cheese with yogurt. Serve as an easy appetizer with tortilla chips and carrot sticks.
Ingredients
- 2 ½ cups frozen chopped kale (12 ounces) or 2 1/4 cups frozen chopped spinach, thawed
- 2 cups frozen artichoke hearts (9 ounces), thawed and chopped
- 8 ounces reduced-fat cream cheese, at room temperature
- ½ cup nonfat plain yogurt
- 2 tablespoons minced shallot
- 2 large cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ teaspoon cayenne pepper (optional)
- ⅓ cup grated parmesan cheese
Directions
Login to continue Reading
