kale artichoke dip
March 17, 2014

Eats: Kale Artichoke Dip

Kale Artichoke 1Yesterday I presented you with all sorts of green goodness to celebrate your St. Patrick’s Day with. Today, I bring you something that is both green and delicious, but definitely not nutritious. Let’s get real, substituting Greek yogurt for sour cream and mayo, and throwing in a couple of handfuls of green vegetable does not a healthy snack make.

Ingredients:
3 cups of fresh or frozen kale
1 can of artichoke hearts
1 cup Green yogurt
8 oz low fat cream cheese
1 1/2 cup shredded sharp cheddar
Tsp of chopped garlic
Lemon zest

Put your kale and artichokes in the food processor and pulse coarsely. You don’t want your dip to be like creamy vegetable pulp, so don’t overdo it. Mix in large bowl with yogurt, cheese, garlic and lemon zest. Spoon into baking dish, and cover the top with more shredded cheese. Bake at 400F for 35 minutes, serve with chips, crackers, or pita, and go to town! I am sure this will taste especially good if you are a few green beers deep.

Processed with VSCOcam with f2 presetProcessed with VSCOcam with t1 preset

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