Creamy-Kale-Dip1

Creamy Kale Dip for Super Bowl Sunday

This recipe is contributed by Ruthy, author of the blog, Omeletta!

Since the Super Bowl turns 47 this year, it’s time to change up the old-school rotation of spinach or artichoke dip. Using kale in place of standards like spinach or artichoke lends a hearty, nutty flavor to the dish, and highlights the best of what this plucky winter green has to offer. With a smattering of crispy, toasted bread crumbs on top, Hot Kale Dip trumps its predecessors in taste with less calories too! The trick here is to roast the kale beforehand, which gives the dish a bit more heft after it’s been folded into Greek yogurt, cream cheese and shredded muenster cheese. Actually, just making sure you have enough to go around helps, too.

Creamy Kale Dip
Makes one 5×8 casserole dish

  • 4 cups curly kale, packed, ribs removed, torn or diced
  • 3 tbsp plus one tbsp olive oil, divided
  • 1 tsp coarse sea salt
  • ½ cup Greek yogurt
  • 3 oz cream cheese, room temperature
  • 2 cloves garlic, minced
  • 1 large leek, white and light green parts only, minced
  • 3 tbsp mayonnaise
  • 1 cup grated muenster cheese
  • 1/2 cup panko breadcrumbs

Directions

  1. Preheat the oven to 400*F. Lightly toss the kale dip with 3 tablespoons olive oil and salt and spread onto a baking sheet. Roast the kale for 10 minutes or until the edges have browned but the kale has not cooked through.
  2. While the kale is roasting, combine the yogurt, cream cheese, mayonnaise, garlic, onions, and muenster cheese together in a large bowl.
  3. After the kale has finished roasting, remove it from the oven and turn the temperature down to 350*F. Set the kale aside for a minute or two and let it cool slightly.
  4. In a small saucepan over medium heat, heat the remaining tablespoon of olive oil until shimmering. Add the panko and toss lightly to coat. Toast the panko for 1-2 minutes, stirring and folding often so it toasts evenly. When the panko has become a golden brown color, remove it from the heat.
  5. Fold the roasted kale in with the yogurt and cream cheese mixture, and spread into the baking dish. Bake for 15 minutes, or until the dip has started to bubble lightly in the corners.
  6. Spread the panko along the top of the dip in an even layer and add it back to the oven and bake for a further 3-5 minutes. Let cool slightly before serving.

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