Kale, Spinach, and Artichoke Dip with Greek Yogurt

 

Kale, Spinach, and Artichoke Dip

with Greek Yogurt

Kaliste Kimball

Makes enough for a party or to store in your refrigerator for later!

Ingredients

One bag frozen artichoke

One 10 oz package frozen spinach (unchopped)

One bag frozen kale

1 cup fresh basil

4 cloves fresh crushed garlic

One fresh onion

3 cups 0% fat Greek yogurt

4 oz Neufchatel cream cheese (lower calories)

1 tbsp A1 sauce 

1/2 tsp black pepper

1/2 tsp salt

Pinch of cayenne pepper

1/3 cup low-sodium chicken broth

8 oz shredded mozzarella cheese

Shredded parmesan cheese to sprinkle

Instructions

Preheat oven to 400 degrees.

Steam artichokes in the microwave following the directions on the package.

Take a large bowl and fill with water and a lot of ice for blanching.

Bring a large pot of water to boil. Pour the spinach, basil and kale into the pot and let boil for approximately 3 minutes. Take spinach, basil and kale and quickly move to the ice water, dunking back and forth. When all the spinach and kale is submerged, take handfuls and wring the water completely out. Take all of the wrung greens and chop on a cutting board. Take the steamed artichokes and chop those up as well.

Combine all ingredients except 1/2 onion and parmesan cheese and mix together until evenly blended. Pour mixture into a very large cake pan for thinly spread dip or a large casserole pan for a more thickly spread dip.

Sprinkle onions on top of dip and bake for 35 minutes. Take out of oven and sprinkle parmesan cheese on top, then bake for another 10-15 minutes, or until the cheese is melted and has a golden-brown crisp on top.

Serve with chips.