Kale Artichoke Dip
by foodsmarty
Kale Artichoke Dip
Prep Time: 15 min
Cook Time: 1 hour
3 T goat milk butter
2 c organic grass fed cow cheese, grated
1/3 c parmesan cheese
1 – 2 bunches of kale (8 cups fresh chopped)
½ large yellow onion, diced
¼ c yellow onion, finely chopped
10 large artichoke hearts, diced
1 T chopped fresh oregano
1/3 -1/2 c organic whole milk
(optional: cream cheese)
½ t sea salt
½ t pepper
Saute the ½ c onion in 2 T butter on very low heat for 20-30 minutes. Do not let onion brown.
When onion becomes translucent add in the chopped artichoke. Cook for 15 min until the vinegar has evaporated and the artichokes are nice and steamy. Add fresh herbs and raw onion.
Add in the kale and 1 T butter and cover to let wilt. You can use between 4-8 cups of kale, depending on the palate of your guests. Using 4-5 cups will give the dip the resemblance of a typical creamy spinach artichoke dip. But the flavor with 8 cups will not taste like kale, rather the cheese will still be the predominant flavor and the greens are very pretty.
If using a large amount of greens add the greens in sequentially if your pan does not accommodate all.
Add in the cheese and stir to melt. Add the milk so that the dish becomes creamy. Stir in salt and pepper.
Transfer onto another serving dish that is oven safe and sprinkle with extra grated cheese and a few dollops of cream cheese if desired. Before serving place in 350 degree F oven for 15 min or until hot and cheese is melted.
