Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Creamy Kale Dip




Source of Recipe


Yummly-by Ruthy, author of the blog, Omeletta !


Recipe Introduction


Makes one 5×8 casserole dish


List of Ingredients




4 cups curly kale, packed, ribs removed, torn or diced
3 tbsp plus one tbsp olive oil, divided
1 tsp coarse sea salt
½ cup Greek yogurt
3 oz cream cheese, room temperature
2 cloves garlic, minced
1 large leek, white and light green parts only, minced
3 tbsp mayonnaise
1 cup grated muenster cheese
1/2 cup panko breadcrumbs



Recipe



Preheat the oven to 400*F. Lightly toss the kale dip with 3 tablespoons olive oil and salt and spread onto a baking sheet. Roast the kale for 10 minutes or until the edges have browned but the kale has not cooked through.
While the kale is roasting, combine the yogurt, cream cheese, mayonnaise, garlic, onions, and muenster cheese together in a large bowl.
After the kale has finished roasting, remove it from the oven and turn the temperature down to 350*F. Set the kale aside for a minute or two and let it cool slightly.
In a small saucepan over medium heat, heat the remaining tablespoon of olive oil until shimmering. Add the panko and toss lightly to coat. Toast the panko for 1-2 minutes, stirring and folding often so it toasts evenly. When the panko has become a golden brown color, remove it from the heat.
Fold the roasted kale in with the yogurt and cream cheese mixture, and spread into the baking dish. Bake for 15 minutes, or until the dip has started to bubble lightly in the corners.
Spread the panko along the top of the dip in an even layer and add it back to the oven and bake for a further 3-5 minutes. Let cool slightly before serving.