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!
Recipe by The Kitchen of Good and Evil at http://www.kitchenofgoodandevil.com/?p=158