Kale Artichoke Dip
Ingredients
- 2 ½ cups frozen chopped kale (12 ounces) or 2 1/4 cups frozen chopped spinach, thawed
- 2 cups frozen artichoke hearts (9 ounces), thawed and chopped
- 8 ounces reduced-fat cream cheese, at room temperature
- ½ cup nonfat plain yogurt
- 2 tablespoons minced shallot
- 2 large cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ teaspoon cayenne pepper (Optional)
- ⅓ cup grated Parmesan cheese
Organization Tags
Tags easily organize your Recipe Library
Comments