Kale Artichoke Dip

So you’ve just received your fourth invitation to a holiday party, and you, of course, want to bring a memorable appetizer to share. There is nothing like a great tasting appetizer that’s also healthy. This one offers great flavor from the artichokes and Parmesan with a kick of spice from the garlic and cayenne (the recipe says it’s optional but I highly suggest adding it!). Blended with the creamy low fat cream cheese and yogurt, this warm low fat dip, which is high in Vitamin A, is sure to be a welcomed addition to the appetizer table at any gathering.

2 ½ cups frozen chopped kale (12 ounces) or 2¼ cups frozen chopped spinach, thawed
2 cups frozen artichoke hearts (9 ounces), thawed and chopped
8 ounces reduced-fat cream cheese, at room temperature
½ cup nonfat plain yogurt
2 tablespoons minced shallot
2 large cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon cayenne pepper (optional)
⅓ cup grated Parmesan cheese

Preheat oven to 425°F. Coat an 8-inch-square baking dish with cooking spray.

Combine kale (or spinach), artichoke hearts, cream cheese, yogurt, shallot, garlic, salt, pepper and cayenne (if using) in a large bowl. Transfer the mixture to the prepared baking dish. 3. Sprinkle with Parmesan.

Bake until starting to brown and bubble, 25 to 30 minutes. Let stand for 5 minutes before serving.

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 1 day. Bake until hot, about 40 minutes.

Serving size: ¼ cup

Per serving: 63 calories; 4 g fat(2 g sat); 2 g fiber; 4 g carbohydrates; 3 g protein; 31 mcg folate; 12 mg cholesterol; 1 g sugars; 0 g added sugars; 1,532 IU vitamin A; 9 mg vitamin C; 86 mg calcium; 0 mg iron; 135 mg sodium; 168 mg potassium

Recipe available at http://www.eatingwell.com/recipe/251432/kale-artichoke-dip/

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