Try this Kale and Artichoke Dip recipe, or contribute your own.
Suggest a better descriptionPreheat Oven to 400 Degrees
In a large bowl combine the artichokes, cream cheese, yogurt, parmesan, mozzerella, garlic salt, and kale until completely mixed.
Pour into a 1 1/2 quart dish or pie plate. Don't worry the kale with reduce down as it bakes. Cover and bake for 20 minutes. Stir and bake for an additional 10 minutes or until kale is cooked. Add the remaining 1/2 cup of Mozzerela cheese on top and bake uncovered for 5 minutes.
Serve with tortilla chips.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 150 | ||
Calories from Fat: 96 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 299.9mg | 10 % | |
Potassium 179mg | 5 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.5g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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