When blended with artichoke hearts and some dairy family friends, the answer is yes, kale most definitely retains it’s cool kid status!
Is Kale Still Cool?
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This easy dip is great on crudites or as a dressing on salad.
Author: Kitchen of Good & Evil
Recipe type: Dip/Dressing
Ingredients
- 12 oz bag artichoke hearts thawed
- 1 bunch kale thoroughly washed and dried - coarsely chopped
- 1 cup non-fat Greek yogurt
- ½ cup sour cream
- ½ brick of cream cheese
- ½ cup of Parmesan cheese
- salt
- pepper
- garlic powder
Instructions
- In a food processor pulse together the first 5 ingredients. Add salt, pepper, and garlic powder to taste. Fold in the Parmesan cheese.
- NOTE: I have also added sun dried tomatoes to the mix and have substituted spinach for the kale.
- As a variation you can use this as a hot or cold dip. To heat it up, put it in a 8x8 Pyrex dish and heat in a 350 degree oven for 20 minutes.
- If you want to use it as a dressing, you may find that it needs to be thinned out. The excess liquid from the non-fat Greek yogurt is a great way to do this!