Hot Spinach and Kale Dip with Fresh Veggies
1. Preheat oven to 350°. In medium saucepot, heat 1½ teaspoons oil over medium-high heat. Add kale and spinach; cook and stir 5 minutes. Strain, pressing with back of spoon to remove excess moisture.
2. In same saucepot, heat remaining 1½ teaspoons oil over medium heat. Add onion; cook and stir 5 minutes or until tender. Remove from heat; stir in garlic, cream cheese, yogurt, mozzarella cheese, kale mixture, and salt and pepper to taste. Transfer to 1-quart baking dish; sprinkle with Parmesan. Bake 35 minutes or until top is browned. Makes about 2½ cups.
3. Serve with vegetables and tortilla chips, if desired.
- 3 g Total Fat
- 1 g Saturated Fat
- 7 mg Cholesterol
- 174 mg Sodium
- 7 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 1 g Added Sugars
- 6 g Protein
Directions
1. Preheat oven to 350°. In medium saucepot, heat 1½ teaspoons oil over medium-high heat. Add kale and spinach; cook and stir 5 minutes. Strain, pressing with back of spoon to remove excess moisture.
2. In same saucepot, heat remaining 1½ teaspoons oil over medium heat. Add onion; cook and stir 5 minutes or until tender. Remove from heat; stir in garlic, cream cheese, yogurt, mozzarella cheese, kale mixture, and salt and pepper to taste. Transfer to 1-quart baking dish; sprinkle with Parmesan. Bake 35 minutes or until top is browned. Makes about 2½ cups.
3. Serve with vegetables and tortilla chips, if desired.