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Kale and Artichoke Dip

  • Prep 10 min
  • Total 45 min
  • Servings 8

Classic spinach artichoke dip gets an easy upgrade with everyone's favorite superfood, kale. MORE + LESS -

Girl Who Ate Everything
March 7, 2017

Ingredients

1
(14 ounce) can Progresso™ artichoke hearts, drained and chopped coarsely
4
ounces cream cheese, softened
6
ounces Yoplait® Greek 100 plain yogurt (from 32-oz. tub)
1/2
cup shredded Parmesan cheese
1/2
cup shredded Mozzarella cheese
1
teaspoon garlic salt
6
ounces kale, chopped (about 8-10 cups)
1
package (5.5 oz) of Food Should Taste Good™ Tortilla Chips Multigrain

Steps

Hide Images
  • 1
    Preheat oven to 400°F.
  • 2
    In a large bowl combine the artichokes, cream cheese, yogurt, Parmesan cheese, 1/2 cup of the Mozzarella, garlic salt, and kale until completely mixed together.
  • 3
    Pour into a 1 1/2 quart dish or pie plate. Don't worry the kale with reduce down as it bakes. Cover and bake for 20 minutes. Stir and bake for an additional 10 minutes or until kale is cooked. Add the remaining 1/2 cup of Mozzarella cheese on top and bake uncovered for 5 minutes.
  • 4
    Serve with tortilla chips.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
490mg
20%
Potassium
300mg
8%
Total Carbohydrate
21g
7%
Dietary Fiber
5g
22%
Sugars
3g
Protein
10g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Everyone loves a good spinach artichoke dip–but have you ever tried it with kale? Probably not. Both kale and spinach are superfoods packed with vitamins and nutrients, but in the green and leafy nutritional boxing ring who comes out the winner? It's actually kale. Kale is packed with more vitamins and nutrients than spinach. This Kale and Artichoke Dip is a cheesy twist on the spinach and artichoke classic. You can chop the artichokes finely, but you can chop them pretty coarsely for the dip so that you know what you're biting into. Instead of mayonnaise and sour cream in this dip, we're substituting Greek yogurt. It has the same creamy texture but with a whole lot less fat and more protein. But who are we kidding, we're going to sneak a little cheese in there to make sure it has plenty of gooeyness as any artichoke dip should. The kale may look overpowering here but once it starts baking it will reduce down. When eating dips you want a sturdy chip that can hold its own and not break under the weight of a hearty bite. That's why I love these Food Should Taste Good Multigrain chips which are half chip and half cracker! Enjoy!
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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