Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Kale and Artichoke Dip
Ingredients
- 1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)
- 1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)
- 3/4 cup shredded low-fat Swiss cheese
- 3/4 cup skim milk
- 1/3 cup freshly grated Parmesan
- 4 ounces reduced-fat cream cheese, at room temperature
- 1/2 teaspoon Worcestershire sauce
- Large pinch cayenne pepper
- Kosher salt
- 1 small clove garlic, finely minced
- Multi-grain corn tortilla chips, for serving
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