Kale and Artichoke Dip with Greek Yogurt
Author: Keys to the Cucina
Serves: 6-8
- 1 can artichoke hearts chopped (*make sure to get the hearts in water)
- 2 c chopped kale
- 2 tbs extra virgin olive oil
- 2 small shallots, diced
- 1 tsp salt
- 1 tsp pepper
- ½ tsp crushed red pepper
- ½ tsp garlic powder
- 1 c Chobani Greek Yogurt
- 3 tbs Romano cheese, plus more for on top
- Preheat oven to 350.
- In a saute pan, heat the shallots and evoo on medium. Cook for 4 minutes.
- Add in the kale, artichokes, and the seasonings from the salt to the garlic powder and cook for 3-4 minutes, just enough to wilt the kale.
- Remove from the heat and in a large bowl combine the kale/artichoke mixture with the yogurt and cheese.
- Stir until well incorporated and place in a oven safe dish (I used a pie plate).
- Bake for 20 minutes or until the top becomes golden brown and bubbly.
- Serve immediately with your favorite crackers or crostini like I used.
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/10/28/kale-and-artichoke-dip-with-greek-yogurt/
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