Cheesy kale-artichoke dip
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
This hearty riff on spinach-artichoke dip uses kale for more texture and an earthy flavor, plus a secret veggie ingredient to lend creamy richness while keeping the Points low. It’s cauliflower, which we microwave (to keep prep easy) and then puree. Serve with veggie dippers, such as endive leaves, baby carrots, cucumber slices, celery sticks, or bell pepper strips.
Ingredients
Cooking spray
4 spray(s)
Cauliflower
3 cup(s), chopped, chopped
Kale
4 cup(s), chopped
Reduced fat cream cheese (neufchâtel)
4 oz
Kosher salt
½ tsp
Crushed red pepper flakes
¼ tsp
Garlic
2 clove(s), grated
Grated Parmesan cheese
½ cup(s), divided
Canned artichoke hearts, drained
14 oz, drained, patted dry, and chopped
Shredded part skim mozzarella cheese
⅓ cup(s)
Instructions
1
Preheat the oven to 350°F. Coat a 1-quart casserole dish with cooking spray.
2
Place the cauliflower in a medium microwave-safe bowl; cover and microwave on High until tender, 4 to 5 minutes. Place the cauliflower in a food processor and process until very smooth, 30 seconds to 1 minute.
3
Place the kale in the same microwave-safe bowl and drizzle with 1 tbsp water; cover and microwave on High until wilted, 3 to 4 minutes. Into the food processor, add the Neufchatel, salt, pepper flakes, and garlic; process until smooth. Add the wilted kale and 6 tbsp Parmesan; pulse until well combined. Add the artichoke hearts and pulse just until combined. Spoon the mixture into the prepared casserole dish. Sprinkle with the mozzarella and the remaining 2 tbsp Parmesan. Bake until the dip is bubbly around the edges and the cheese on top is melted, 20 to 23 minutes.
4
Serving size: ¼ cup
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