Name: Kale Artichoke Spread and Grenache
Ingredients: 1 block (8 oz. 1/3 less fat cream cheese, room temperature ); 1 cup non-fat plain Greek yogurt; ½ cup freshly grated Parmesan cheese (divided in ¼ cups); ½ teaspoon salt; ¼ teaspoon pepper; ½ cup finely chopped onion; 3 cloves garlic (minced); 2 cups finely chopped kale; 1 can (15 oz. artichoke hearts, drained and chopped); 1 package wonton wrappers; Olive oil; Salt (if desired)

By Shelley Mitchell

Recipes, Vegetarian

Kale Artichoke Spread and Grenache

31 Jan

Kale Artichoke Spread and Grenache

Print Recipe Pin Recipe

Course Appetizer, Snack

Ingredients

For Dip

1 block 8 oz. 1/3 less fat cream cheese, room temperature
1 cup non-fat plain Greek yogurt
½ cup freshly grated Parmesan cheese divided in ¼ cups
½ teaspoon salt
¼ teaspoon pepper
½ cup finely chopped onion
3 cloves garlic minced
2 cups finely chopped kale
1 can 15 oz. artichoke hearts, drained and chopped

For Chips

1 package wonton wrappers
Olive oil
Salt if desired

Instructions

For Dip

Preheat oven 400° F.
In a large bowl, stir together cream cheese, Greek yogurt, and 1/4 cup of the Parmesan. Stir in remaining ingredients.
Spread mixture into an 8×8″ baking dish. Top with remaining 1/4 cup Parmesan. Bake for 15-20 minutes or until bubbly and top is lightly browned.
Serve hot with won-ton chips.

To Make Chips

Stack wonton wrappers and cut in half on the diagonal to make triangles. Spread wrappers on a baking sheet in a single layer and spray with olive oil.
Bake at 400° F for 5-8 minutes flipping chips halfway through. Salt if desired.
Serve with Iron Hub Grenache.