Hot Kale and Artichoke Dip
Cream cheese, pepper jack, artichokes and kale topped with crumbled potato chips and baked until bubbly and golden.
- 2 tablespoons olive oil
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 1 bunch lacinato kale stems removed, chopped
- 1 8 oz package frozen artichoke hearts, thawed
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 cup pepper jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 - 1 1/2 cups crushed potato chips
- Bread for dipping
Preheat oven to 375 degrees.
In an 8 inch cast iron skillet or other stove to oven pan, heat olive oil over medium heat cook onions and garlic just until fragrant, about 30 seconds. Stir in kale. Cook just until it starts to wilt. Stir in artichoke hearts. Continue cooking until kale is softened and artichokes are warmed through.
While kale and artichokes are cooking, mix cream cheese, mayonnaise, pepper jack cheese, salt, and pepper together in a bowl.
Stir cheese mixture into hot kale and artichoke hearts. Mix well and cook until cheese is melted and dip is creamy. Sprinkle potato chips over the top. Bake in preheated oven until cheese is bubbly and chips have browned. Approximately 15 minutes.
Allow to cool slightly. Serve hot.
Keywords: appetizer, artichoke, Christmas, Dip, Food, football food, holiday dip, hot dip, kale, man food, Recipe, snack, super bowl food, thanksgiving