Description
Celebrate the season of dips with this crowd pleaser. Cream cheese, pepper jack, artichokes and kale topped with crumbled potato chips, and baked until bubbly and golden.
Ingredients
- 2 Tablespoons Olive Oil
- ½ whole Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 1 bunch Lancinato Kale, Stems Removed, Chopped
- 8 ounces, weight Frozen Artichoke Hearts, Thawed
- 8 ounces, weight Cream Cheese, Softened
- ½ cups Mayonnaise
- 1 cup Shredded Pepper Jack Cheese
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1-½ cup Crushed Potato Chips
Preparation
Preheat oven to 375ºF.
In an 8-inch cast iron skillet or other stove-to-oven pan, heat olive oil over medium heat. Cook onions and garlic just until fragrant, about 30 seconds. Stir in kale. Cook just until it starts to wilt. Stir in artichoke hearts. Continue cooking until kale is softened and artichokes are warmed through.
While kale and artichokes are cooking, mix cream cheese, mayonnaise, pepper jack cheese, salt, and pepper together in a bowl.
Stir cheese mixture into hot kale and artichoke hearts. Mix well and cook until cheese is melted and dip is creamy. Sprinkle potato chips over the top.
Bake in preheated oven until cheese is bubbly and chips have browned, approximately 15 minutes. Allow to cool slightly. Serve hot.
