Cheesy kale-artichoke dip
 
Prep time
Cook time
Total time
 
Easy cheesy artichoke dip with kale instead of spinach.
Author:
Recipe type: Dip
Serves: 4-6 servings
Ingredients
  • 2 small pita breads
  • olive oil, for brushing the pita breads
  • ¾ cup (175g) 0% plain Greek yoghurt
  • ¼ (60g) cup cream cheese, room temperature
  • ¼ cup (75g) mayonnaise
  • 398mls (400g/ 14oz) artichoke hearts, quartered
  • 75g grated cheddar cheese
  • 200g kale, washed, leaves removed from the stems
Instructions
  1. Pre-heat the oven to 400˚F.
  2. Slice the pita breads in half, horizontally then cut each round into 8 pieces.
  3. Place the bread, rough side up on a baking tray lined with parchment paper.
  4. Brush each slice of pita bread with olive oil. Set aside.
  5. Roughly chop the kale and place in a steamer basket over boiling water. Steam until tender (+/- 10 minutes) then drain. Once the kale is cool enough to handle, squeeze excess water out with your hands then roughly chop again.
  6. Mix yoghurt, cream cheese and mayonnaise with a whisk in a small bowl until smooth and well-combined.
  7. Add the artichoke hearts and cheese and stir to combine.
  8. Stir in the kale and mix to combine thoroughly.
  9. Pour the mix into a baking dish and bake at 400˚F. At the same time, bake the pita chips - they will take about 5-7 minutes - keep an eye on them as they will burn quickly.
  10. Bake the dip for approximately 15 minutes or until the top is slightly golden brown.
  11. Serve hot with pita chips.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2014/11/cheesy-kale-artichoke-dip-for-the-52newfoods-challenge/