Reprinted from Recipe Rehab by Everyday Health. Copyright © 2013. Published by Harper Collins Publishers.
|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|
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.
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.
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.
As soon as the toasts come out of the oven, quickly rub the cut side of the garlic over each piece once or twice.
Serve the hot dip with the garlic toasts.
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