We all have Andrea to thank for discovering this online with Canadian Living…it’s super green and super cheesy and I’ve already made it a couple of times because everyone loves it so much. Below is my doubled version (with more kale) – a single recipe simply gets wiped out way too quickly, and this also freezes beautifully – enjoy!
Kale and Cheese Dip
1 bag (500 g) frozen kale (thawed and thoroughly squeezed dry)
2 c. + grated Swiss cheese (I grated a 250 g block)
1/2 c. freshly grated Parmesan
1 package (250 g/8 oz) cream cheese, room temperature
1 c. EACH sour cream AND mayonnaise
2 cloves of garlic, minced
1/2 t. EACH salt AND freshly ground pepper
cut up fresh vegetables and crackers or baguette slices for serving
In a medium bowl, combine the grated Swiss cheese and Parmesan and set aside. In your food processor, pulse together the kale, cream cheese, sour cream, mayonnaise, garlic, salt and pepper. Scrape down the sides as needed and continue to pulse until the mix is smooth.
Stir in all but about a half cup of the Swiss cheese/Parmesan mix and then scrape into an appropriately sized casserole dish. Last time I made a large casserole for our company, but set aside a small casserole of cheesy goodness to have with a dinner of leftovers a couple of days later.
Bake at 400 for 20 to 30 minutes until lightly browned and bubbling and then serve as you wish!
- Category: Appetizers, Kale