We all know that kale is good for us, right? It seems that the whole world knows this because they are gobbling up this super food these days and there is now a warning of a world shortage. Apparently, the kale farmers were not prepared for the overwhelming popularity and really, who would have thought it would take off the way it did? Folks just love this stuff. They love it so much, they’re naming their babies after it. According to ABC News last year in the US, 250 babies were named ‘Kale’? A little over the top, wouldn’t you say?
Gwyneth Paltrow named her baby, ‘Apple’ so I guess ‘Broccoli’ and ‘Carrot’ are not far behind! Oh well, today we have kale and artichoke. Wait, that’s it! Artichoke could be the next popular name. Unforgettable to be sure. Reminds me of the time someone introduced themselves to me as ‘Robin Hood’ and I thought they were making fun of my name. Turns out she just had very cruel parents. Who would DO that?
Ok, on to this cute little dip. The recipe came from Food Network but, as always, I made a few of my own adjustments to bring it more in line with my taste buds, this was fantastic! You know I love different textures so I let this cook a little longer so I could have a crispier topping to the creamy deliciousness beneath. And I gotta be honest here – this is not super healthy by any means, there’s far too much cheese in it but I did my best to cut down on the calories for you.
Those tasty little chips you see on the plate are pinto bean chips with sea salt. This was my recent discovery and I’m loving these! I’m guessing you have had Beanitos (btw, I’m not getting a dime for mentioning these guys, lol) in the US for ages but this is the first time I’ve seen them in Canada and they are a healthier choice than tortillas. The calorie count is still pretty high so you can’t go nuts on them but they are corn free, cholesterol free, preservative free, gluten-free, no MSG, vegan, kosher and no trans-fat. And they are so darn delicious – loved them!
This dip is as easy as measuring, mixing and turning it into your dish for baking. Done in 25 minutes and it will be a big hit in any season. You see those little hints of bright blue in the pics? That’s my contribution to pushing us into Spring!
I hope your week is off to a good start, everyone. Cheers!
- 1 1/2 cups fresh kale, chopped
- 1/2 cup marinated artichokes, chopped
- 3/4 cup low-fat Swiss cheese, shredded
- 3/4 cup skim milk
- 1/3 cup Parmesan cheese, freshly grated
- 6 ounces reduced-fat cream cheese, room temperature
- 3/4 teaspoon Worcestershire sauce
- large pinch of cayenne pepper
- kosher salt
- clove of garlic, finely minced (jarred is fine)
- bean chips or an assortment of veggies for serving
- Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with bean chips or veggies.