Artichoke Dip Kale

Lightly pat the drained artichoke hearts with a paper towel to remove excess moisture.

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Instructions Heat a frying pan to medium-high heat Add 1 tbsp butter or another healthy fat to the pan Sauté the baby bell peppers yellow onions jalapeno baby kale and garlic until they are.

Artichoke dip kale. Give mixture a taste and add salt and pepper to taste. Spicy pepperoncini artichoke and kale dip is super creamy crowd-pleasing dairy-free vegan and delicious with a slight spicy kick. 1 cup organic sour cream or ½ cup sour cream and ½ greek yogurt 3 tbsp organic mayo optional - but really kicks this recipe into high gear 3 tbs raw parmesan or manchego cheese plus more for top.

1 tsp fresh black pepper. Ingredients 1 12 tablespoons butter 12 yellow onion diced 1 clove garlic grated 2 cups baby kale chopped 34 cup artichoke hearts diced marinated 4 oz. Can of artichokes drained.

Topped with cheese and baked until bubbly and crispy this dip. Cut stems and about 1 12 inches from tops of artichokes with a serrated knife. Sneaking in with a super easy artichoke and kale dip.

Arrange artichokes stem end up in an 8-inch square baking dish. Finely chopped kale leaves we used SuperFit Greens bagged chopped kale. Heat olive in a large saucepan or deep skillet over medium heat.

Allow to cook 10-15 minutes stirring often until kale is tender. Pour wine over kale and cover pan. Add water to dish to a depth of 14 inch.

Olive oil 3 cloves garlic minced 10 oz. 1 garlic clove minced. A creamy cheese sauce is loaded with a heaping amount of sautéed kale and artichokes.

Heat the skillet you used earlier over medium-high heat. The classic creamy artichoke dip gets a twist by switching out the spinach for the super popular kale. Fold in the artichoke hearts steamed kale salt pepper and red pepper flakes into the cream cheese.

Ingredients 1 tablespoon of olive oil 12 cup of onions diced 2 garlic cloves minced 2 cups of spinach 2 cups kale chopped 12 cup of fresh red peppers diced 14 oz. Season with a pinch each salt and pepper and sauté stirring frequently for 2 minutes to.

Transfer mixture to an oven safe. Add artichoke hearts garlic kale salt and pepper flakes. Ingredients 2 Tbsp.

Add artichoke hearts and baby kale and pulse until broken down but not completely smooth. Once hot add a bit more olive oil and the kale.

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