Happy Friday! If you’ve got some extra kale in your fridge, (that maybe didn’t make it into your smoothies or salads this week – I know I’m not the only one 😉 ), then I’ve got a super quick and easy appetizer to use it up over the weekend!
I’ll keep this short and sweet. There are probably a million variations of spinach/spinach artichoke dips. This one is the best. The end. 🙂
I love the way the kale stands up to all that cheesy goodness and doesn’t become soggy and overly wilted (sorry spinach). And all those cheeses make the foundation of this dip so creamy. Let’s real talk for a minute; we’ve all had those dry spinach dips, which, frankly, are just not worth the calories – if you’re gonna do it, do it right.
Once you have a good base, you can get creative with the add-ins. I like to throw in as many veggies as I can, like roasted red pepper, zucchini, or, in this case, asparagus. And whatever you do, don’t skimp on that grilled bread – it’s a must!!!
The time it takes to assemble this dip is about as short as this post, and you’ve gotta have something to snack on while you wait for that Friday night delivery, right?!
Cheers to the weekend!
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1¼ cup + ¼ cup grated Parmesan cheese, divided
- 1¼ cup + ¼ cup shredded Swiss cheese, divided
- 1 cup roughly chopped artichoke hearts
- 8 medium asparagus spears, cut on the biased into ¼" slices
- 3 cups (packed) chopped kale leaves
- 2 teaspoons salt, plus more to taste
- 1 teaspoon cracked black pepper, plus more to taste
- 1 teaspoon hot sauce (optional)
- 1 large crusty bread loaf of choice, sliced
- 1 garlic clove, halved
- olive oil
- Preheat oven to 425 degrees.
- In a large mixing bowl, add the chopped kale. Massage kale with your hands until kale begins to soften, about 2 - 3 minutes. Add the remaining ingredients through hot sauce (excluding the added ¼ cup of Parmesan and Swiss cheeses) to the bowl, stirring until well combined.
- Transfer mixture to an 8" x 8" baking dish (or similar), and top with remaining Parmesan and Swiss cheese. Place baking dish on a sheet pan (to catch any overflow), and bake for 25 - 30 minutes (if cheese starts to get too brown, cover lightly with foil for remaining time).
- Meanwhile, heat a grill pan over medium heat. Brush the both sides of bread slices with olive oil. Working in batches, grill both sides of the bread on the grill pan until slightly charred, about 3 - 5 minutes per side. After removing slices from grill pan, immediately rub with cut side of garlic clove.
- Let dip cool slightly before serving. Serve dip with grilled bread.