Baked Kale, Artichoke and Ricotta Cheese Dip.
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Ingredients.
INGREDIENTS1 ACE Bakery® Sourdough Baguette225g ricotta cheese or cream cheese (softened)1/4 cup sour cream or Greek yogurt1/4 cup parmesan cheese, shredded, divided1/4 cup asiago cheese, shredded, dividedSalt and pepper to taste1 lemon, zest and juiceOlive oil2 cloves garlic, finely minced6 leaves kale, washed, de-stemmed and roughly chopped200ml ml jar marinated artichoke hearts, liquid drained and reserved, roughly chopped.
Instructions.
INSTRUCTIONSPreheat oven to 350°F degrees.Mix together ricotta, sour cream, lemon zest and juice, half the parmesan and asiago, salt and pepper in a large bowl.Heat a skillet over medium heat, and add 1 tbsp. olive oil. Add the chopped kale leaves and sauté for 4-5 minutes or until wilted. Add the minced garlic for the last 30 seconds of cooking and season with salt and pepper.Add roughly chopped artichoke hearts, and sautéed kale to cheese mixture. Stir to combine, adding a few tablespoons of reserved artichoke liquid if desired to thin out a bit, and place in a shallow baking dish, spreading evenly. Sprinkle the reserved cheese on top.Bake until heated through and melted, about 20 minutes. Broil for 1 minute if desired to further brown the top. Serve warm with slices of ACE Bakery® Sourdough Baguette and cut crudité veggies.
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