Warm Kale And Asiago Dip Recipes

HOT ASIAGO AND SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
• Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

WARM KALE-AND-ASIAGO DIP

Steps:

• Preheat oven to 350°.
• Cook bacon in a Dutch oven over medium-high heat, stirring often, 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoons drippings in Dutch oven.
• Sauté kale, onion, and garlic in hot drippings 7 to 8 minutes or until onion is tender. Add wine, and cook, stirring constantly, 1 to 2 minutes or until particles loosen from bottom of Dutch oven.
• Stir together cream cheese and mayonnaise in a large bowl until smooth.
• Stir in Asiago cheese, next 4 ingredients, and kale mixture. Spoon into a lightly greased 1- to 1 1/2-qt. baking dish.
• Bake at 350° for 25 to 30 minutes or until center is hot and cheese is melted. Let stand 5 minutes; top with bacon. Serve with crackers or toasted bread slices.
• Note: To make ahead prep recipe through Step 2. Cover and chill up to 24 hours. Let stand at room temp 30 minutes, then bake.

HOT SPINACH AND ASIAGO DIP

Steps:

• Preheat oven to 350 degrees.
• Combine all the ingredients except for the additional grated asiago cheese for topping (if using).
• Spread mixture into a lightly greased baking dish and bake in preheated oven for 20 minutes, until the middle is bubbling and the edges are golden. Place under the broiler for 2-3 minutes to lightly brown top, if desired. Best served hot.

WARM KALE AND ARTICHOKE DIP

Steps:

• Cook kale by boiling water in a medium sauce pan, then adding the kale and boiling for about 5 minutes. Rinse under cold water and squeeze out excess.
• Chop kale very finely (I used a food processor for all fine chopping,) and set aside.
• In a large bowl, mix cream cheese, mayonnaise and Greek yogurt. Warm the cream cheese if necessary to make it soft enough for mixing.
• Add onion, garlic, basil, salt, pepper and your melting cheese (not the parmesan!) to the cream mixture. and mix thoroughly.
• Mix in artichokes and kale.
• Spread dip into a greased (I sprayed with organic Pam) 9x9 baking dish.
• Sprinkle parmesan on top.
• You can store this wrapped in plastic overnight if needed, may even help blend the flavors.
• When ready to serve, bake at 375 degrees for 20 minutes.
• Serve warm with bagel chips, potato chips, crackers, pretzels or veggies.
• .

ASIAGO DIP

Steps:

• Combine cream cheese, sour cream, and asiago cheese in a microwave-safe bowl (or you can do this over the stovetop, as you prefer - melt down the cheeses and mix well).
• Heat for 1 minute in microwave, remove, and stir well. Repeat until the cheeses have melted down and the mixture is well combined, about 3 minutes.
• Add paprika, garlic powder, onion powder, black pepper, and sun-dried tomatoes, and mix well.
• Serve in a mini crockpot set on warm, or in a fondue dish over a lit candle, to keep warm. Excellent with bread cubes, veggies, and baked potato wedges!