Roasted Red Pepper and Kale Artichoke Dip
YIELD: about 24 servings (2 tablespoons each)
PREP TIME: 20 minutes
TOTAL TIME: 1 hour 5 minutes
2 packages (8 oz each) cream cheese, softened
1 log (4 oz) goat cheese (any flavor)
1/2 cup mayonnaise or salad dressing
1 cup finely chopped kale leaves (remove stems)
1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
1/2 cup grated Parmesan cheese
1/2 cup chopped roasted red peppers (from 7-oz jar)
1/3 cup panko bread crumbs
3 green onions, sliced
Pita chips or crackers
ROASTED RED PEPPER AND KALE ARTICHOKE DIP
- Heat oven to 400°F. Spray CW BY CORNINGWARE 20 OZ. BAKER with cooking spray.
- In medium bowl, mix cream cheese, goat cheese and mayonnaise. Stir in kale and artichoke hearts. Reserve 1 tablespoon of the Parmesan cheese; fold remaining Parmesan cheese and the red peppers into artichoke mixture. Spoon into baker. Sprinkle with bread crumbs and reserved Parmesan cheese.
- Cover with foil; bake 25 minutes. Uncover; bake about 20 minutes longer or until hot and top is just lightly golden. Sprinkle with onions. Serve warm with pita chips or crackers.