I am looking forward to the upcoming cool weather and it has me daydreaming of all things fall. Fall and holiday entertaining is the perfect occasion for a classic hot artichoke dip. This decadent artichoke and kale dip is perfect served with baguette rounds, pita wedges, or crostini. I added kale and basil and it was flavorful and delicious. It makes a great presentation when cooked in a cast-iron skillet. You can find more fun appetizers here and here!
Serving Size: Serves 8
8 ounces of cream cheese, softened
1/2 cup of grated Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded mozzarella
2 cloves of garlic, minced
6 basil leaves, chopped
1 can of artichoke hearts, drained and chopped
1 cup of chopped fresh kale
salt and pepper to taste
Set the oven to 350 degrees.
Blanch the kale and drain it.
Press the kale through a fine-mesh strainer to ensure that all of the moisture is removed.
In a medium bowl, add the cream cheese.
Add the Parmesan, minced garlic, basil, and salt and pepper.
Add the sour cream and mayonnaise.
Stir the mixture and make sure that it is well combined.
Add the chopped artichoke hearts and the kale.
Stir the mixture and make sure that all ingredients are incorporated.
Spray a cast-iron skillet with cooking spray.
Spoon the dip into the cast iron skillet and top it with mozzarella.
Bake the dip until it is bubbling and golden, about 20 minutes.