Okay we said superfoods, not slimming foods. And sometimes, what your soul needs, is something warm, cheesy, and decadent. Here’s our version of the famous spinach and artichoke dip from Houston’s and East Hampton Grill, but we’ve subbed kale, and slightly lowered the cheese and cream content. Believe us: Your soul will be happy.
#FAT Does Houston’s Favorite Dip: Kale & Artichoke Dip
Prep Time
Cook Time
Total
Servings
Ingredients
- 2 cups, fresh luciano or baby kale, roughly chopped
- 1 medium yellow onion
- 2 Tbsp. butter + 1 Tbsp. olive oil
- 1 Tbsp. flour
- ¼ cup half and half
- ½ cup sour cream
- 1 can artichoke hearts in water, drained and roughly chopped.
- 1 Tbsp. grated parmesan cheese
- ½ cup sharp white cheddar cheese + more to garnish
- salt and pepper to taste
- To Serve: Naan or other crackers, bread, or crudite
Let's go
- Pre-heat oven to 400° F.
- In a small saucepan, boil water and then blanch kale by cooking in water for 3 minutes, until bright green, stirring to make sure the kale cooks evenly on top and bottom. Drain and run kale under cold water, to stop cooking. Squeeze out until dried.
- Transfer to a cutting board and roughly chop.
- In a small sauté pan, heat the oil and butter, add in the onion and cook until translucent. Make a roux: Add in flour, cook for 1 minute, stirring, to cook out the flour taste. Add in the milk and cook for 3 minutes, until the mixture has thickened.
- Add in the sour cream, cheeses, kale, and artichokes, stir and cook for 3 minutes. Taste and season.
- Put into an ovenproof cookware dish. Once ready to serve, top with cheddar cheese and cook until melted on top, 15 minutes. Serve with pita chips, crudite, or crostini.