Creamy Kale and Artichoke Dip with Garlic Toasts

Reprinted from Recipe Rehab by Everyday Health. Copyright © 2013. Published by Harper Collins Publishers.

Creamy Kale and Artichoke Dip with Garlic Toasts

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    Ingredients

    2 tablespoons olive oil 1/4 teaspoon red pepper flakes
    1 large onion, finely chopped 1/2 (8-ounce) package reduced-fat cream cheese, at room temperature and cut into chunks
    1 (12-ounce) bag frozen quartered artichoke hearts, thawed 1/2 cup part-skim ricotta cheese
    1/2 (16-ounce) bag frozen chopped kale, thawed 3/4 cup finely grated Pecorino Romano or Parmesan cheese
    4 cloves garlic, minced Nonstick cooking spray
    Juice of lemon 1 (8-ounce) baguette, cut on the diagonal into -inch slices
    1/4 teaspoon kosher salt 2 cloves garlic, halved lengthwise

    directions

    Total:
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    • 1

      To make the dip, preheat the oven to 350F. Put a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the onion and artichoke hearts. Cook and stir until the vegetables begin to soften, about 6 to 8 minutes. Add the kale. Cook and stir until it loses its moisture, 3 to 4 minutes. Stir in the garlic, lemon juice, salt, and red pepper flakes; cook until fragrant, about 2 minutes. Remove the pan from the heat.

    • 2

      In a mixing bowl, stir together the cream cheese, ricotta, and ½ cup of the Pecorino. Add the vegetables to the cream cheese mixture and stir until combined. Scrape the mixture into a casserole dish and top with the remaining ¼ cup of Pecorino. Bake until the dip is bubbly and the cheese is melted, about 15 minutes.

    • 3

      To make the garlic toasts, coat a baking pan with nonstick cooking spray. Arrange the bread slices on the pan and spray the tops with cooking spray. Bake at 350F for 8 to 10 minutes or until golden brown.

    • 4

      As soon as the toasts come out of the oven, quickly rub the cut side of the garlic over each piece once or twice.

    • 5

      Serve the hot dip with the garlic toasts.

    nutritional information

    Calories:
    167
    Fiber:
    3 g
    Fat:
    7 g
    Saturated Fat:
    3 g
    Carbohydrates:
    19 g
    Protein:
    8 g
    Sodium:
    334 mg
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