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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke and Kale Dip Recipe

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This recipe for Artichoke and Kale Dip is from Alexandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups frozen kale
1/2 cup frozen artichoke hearts; squeeze dry, then roughly chop.
4 ounces softened cream cheese,
1/2 cup each shredded Swiss cheese and milk,
1/4 cup grated Parmesan
, 1 minced small garlic clove,
1/2 teaspoon salt and a
dash each of cayenne and Worcestershire sauce in a microwave-safe dish.
Serve with pita chips or crackers.
Directions:
Directions:
Thaw 1 1/2 cups frozen kale and 1/2 cup frozen artichoke hearts; squeeze dry, then roughly chop. Combine with 4 ounces softened cream cheese, 1/2 cup each shredded Swiss cheese and milk, 1/4 cup grated Parmesan, 1 minced small garlic clove, 1/2 teaspoon salt and a dash each of cayenne and Worcestershire sauce in a microwave-safe dish. Cover and microwave 5 minutes, then stir. Serve with pita chips or crackers.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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