Kale Takes a Dip: A Guest Post, by Healthy Sous-Chef Partyologist, Lea Bowen

The school year is winding down, Memorial Day weekend is on the horizon and the weather is sunny and warm.  It's time for a cookout and a dip in the pool.  I am planning all of the above for my holiday weekend.  And certain to make numerous appearances at events this summer, is my new Creamy Kale and Artichoke Dip.

I brought this dip to a family gathering earlier in the week and they went through it so quickly, that I did not even have time to get a photo of the finished product for my blog.  Not a problem, I had the opportunity to make up a batch later in the week. I tweaked the recipe just a bit, based on the family's feedback.

I love experimenting with new ways to showcase some of the Taste and Savor kitchen's favorite healthy ingredients, such as kale and roasted red peppers.  This hot and gooey dip can be enjoyed with your favorite multi-grain chips and crackers or vegetable crudite.

Here's to a fun, happy and healthy summer!

Creamy Kale and Artichoke Dip:

1 tsp Extra Virgin Olive Oil
5 cups Kale, ribs removed and cut into thin ribbons
Salt and Pepper to taste
1 Roasted Red Pepper, seeded and chopped
1 box frozen Artichoke hearts, defrosted, drained and chopped
1 clove Garlic, grated
1/4 tsp Red Pepper Flakes
1 cup Light Olive Oil Mayonnaise
1/2 cup shredded Parmesan Cheese
3/4 cup Cotija Cheese

Step One:
Heat olive oil over medium-high heat in a large saute pan.  Add kale and toss continuously for 1-2 minutes, until kale has softened slightly and is bright green in color.  Season with salt and pepper to your taste.  Remove from heat and allow to cool slightly.

Step Two:
Add the cooled kale, roasted pepper, artichoke hearts, grated garlic, mayonnaise, Parmesan and 1/2 cup of cotija in a large bowl and stir to combine.

Step Three:
Spread kale mixture evenly in the bottom of a small baking dish, sprayed with non-stick cooking spray.  Bake at 400 degrees for 25-30 minutes until heated through and brown and bubbly around the edges.