Baked Kale and Artichoke Dip
This recipe should make about 3 cups of dip.
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Servings: 4
Author: Hip Foodie Mom
- 1/2 cup shredded mozzarella
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup parmesan cheese; split
- 1-2 teaspoons dijon mustard
- 1- 14 oz can artichoke hearts drained and coarsely chopped
- 2 cups fresh kale chopped
- 1/2 cup red onion finely chopped
- 5-6 strips cooked bacon; chopped
- 1/3 cup walnuts chopped or crumbled
- serve with sliced baguette crackers or parmesan crisps
Preheat your oven to 350 degrees. In a large mixing bowl, combine the mozzarella, sour cream, mayo, 1/4 cup of the parmesan and dijon mustard. Stir in the artichoke hearts, kale, red onion and bacon. Spread evenly into a baking dish and sprinkle the remaining parmesan on top.
Bake, uncovered, for about 15 minutes. Remove from the oven and sprinkle on the walnuts over the top. Place back into the oven and cook for another 5 to 6 minutes or until heated through. Serve with sliced baguette, crackers or parmesan crisps.