Kale Artichoke Dip Recipe

Try a twist on this popular holiday dish!  Enjoy the same, classic flavor with less fat, as yogurt replaces some cream cheese, and by pairing this dip with raw veggies or tortilla chips. 

Ingredients: 

• 2 1/2 cups frozen chopped kale (12 ounces) or 2 1/4 cups frozen chopped spinach, thawed
• 2 cups frozen artichoke hearts (9 ounces), thawed and chopped
• 8 ounces reduced-fat cream cheese, at room temperature
• 1/2 cup nonfat plain yogurt
• 2 tablespoons minced shallot
• 2 large cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/3 cup grated Parmesan cheese

Directions: 

1)  Preheat oven to 425°F. Coat an 8-inch-square baking dish with cooking spray.

2)  Combine kale (or spinach), artichoke hearts, cream cheese, yogurt, shallot, garlic, salt, pepper and cayenne (if using) in a large bowl. Transfer the mixture to the prepared baking dish. 

3)  Sprinkle with Parmesan.

4)  Bake until starting to brown and bubble, 25 to 30 minutes.

5)  Let stand for 5 minutes before serving.

Find this recipe plus more at: http://www.eatingwell.com/recipe/251432/kale-artichokedip/print/