Ingredients
Scale
- 1 tsp. olive oil
- 28 oz. quartered artichoke hearts drained
- 2 cloves garlic minced or crushed
- 3 handfuls chopped kale
- 1/2 tsp. kosher salt
- red pepper flakes to taste about 1/4 tsp.
- 1/4 c. white wine
- 8 oz. reduced-fat cream cheese
- 1/4 c. grated parmesan cheese
- 1/4 c. reduced-fat sour cream
- 1/2 c. shredded Italian blend cheese optional
Instructions
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Heat olive in a large saucepan or deep skillet over medium heat. Add artichoke hearts, garlic, kale, salt, and pepper flakes. Pour wine over kale, and cover pan. Allow to cook 10-15 minutes, stirring often, until kale is tender.
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Add cream cheese and parmesan, and stir in cheeses as they melt. You can mash up the artichoke hearts a bit as you stir to make them easier to dip. Stir in sour cream, and continue cooking until hot and bubbly.
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You could serve now, or place in a broiler-safe bowl and sprinkle shredded cheese over the top. Place under the broiler for 5-10 minutes until top is melted and starting to brown. Serve with crackers or corn chips.