Kale and Artichoke Dip

• Vegetarian
• Gluten free

• Produce

  • 1 (14 oz. can Artichokes
  • 3 cloves Garlic
  • 10 oz Kale

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Greek yogurt
  • 8 oz Light cream cheese
  • 1/2 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on thecookful.com

Ingredients

• 2 Tbsp. olive oil
• 3 cloves garlic, minced
• 10 oz. finely chopped kale leaves (we used SuperFit Greens bagged chopped kale)
• ½ tsp. salt
• 1 (14 oz.) can artichokes packed in water, drained and chopped
• 8 oz. light cream cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ tsp. black pepper
• 1 cup Greek yogurt

Directions

• Preheat oven to 425°F. In a large saucepan warm the olive oil over low heat. Add the garlic. Stir 1 minute. Increase heat to medium-high and add the kale and salt. Cook while stirring until very wilted, 3 minutes. Remove from heat. Stir in artichokes, cream cheese, mozzarella, Parmesan and black pepper. Once well-combined, stir in yogurt. Transfer to a baking dish and bake until browned on top and bubbling, 20-25 minutes.