Kale Artichoke Dip
This pub classic is best served with kohlrabi cut into wide planks to dip. It can also be made in advanced and refrigerated before reheating to serve.
Ingredients
3 cloves garlic, minced
2 banana peppers, diced
1 can artichoke hearts, chopped
1 bunch kale, stripped and leaves cut into ribbons
1/4 cup dry white or rose wine
4 oz cream cheese
2 oz pecorino or parmesan cheese, grated
1/2 cup bread crumbs
Method
- In a small sauce pan heat a glug of olive oil over medium heat
- Add the garlic and banana peppers with a pinch of salt and sweat until soft but not browned
- Add the artichokes, kale and white wine and cook until the kale is softened and the wine is reduced
- Add the cheeses and mix together until evenly combined
- Transfer to a baking dish and top with the breadcrumbs
- Bake at 400F uncovered until warm throughout
- Serve with a veggie platter, toast points, or crackers for dipping
