Kale artichoke dip
1 (14 ounce) can jar artichoke hearts, drained and chopped coarsely
4 ounces cream cheese, softened
1/2 cup plain yogurt
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1-2 clove(s) garlic, minced
1/2 tsp sea salt, or more to taste
8 cups finely chopped kale
- Preheat oven to 400″F.
- In a mixing bowl combine artichokes, cream cheese, yogurt, Parmesan cheese, 1/2 cup of the
mozzarella, garlic, salt and kale until completely mixed together.
- Pour into a baking dish or pie plate. Don’t worry the kale with reduce down as it bakes. Cover and bake for 20 minutes. Stir and bake for an additional 10 minutes or until kale is cooked. Add remaining 1/2″ cup of mozzarella to the top and bake uncovered for 5 minutes.
- Serve with tortilla chips, cucumber slices, or stuff into baked potatoes.