Spicy Kale + Artichoke Dip

Spicky Kate + Artichoke Dip

Spicy Kale + Artichoke Dip

A twist on a party classic with an added spicy punch. Gochujang is a spicy Korean condiment that is made from red chili powder and fermented soybean powder.

Makes: 3 Cups

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Prep time:

Cook time:

  • 1/2 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp seasoning blend (your favorite)
  • 2 tbsp flour
  • 2 cups of nut milk or milk
  • 1/4 tsp nutmeg
  • 4 oz cream cheese, soften
  • 1 tbsp dijon mustard
  • 2 tbsp gochujang
  • 1/4 cup Italian cheese blend, shredded
  • 12 oz jar artichoke, drained and chopped
  • 2 cups kale, chopped
  • 1/4 cup Mexican blend cheese, shredded

  1. Preheat oven to 400 degrees.
  2. Heat oil over medium heat. Add onion and garlic. Cook until onions are translucent.
  3. Add flour and cook for 2-3 minutes.
  4. Whisk in milk to combine the flour. Turn mixture to medium high until mixture begins to thicken. Turn down to medium low heat.
  5. Add nutmeg, cream cheese, dijon mustard, gochujang, and cheese blend to mixture. Whisk until cream cheese is melted and mixture is smoooth.
  6. Stir in artichokes and kale until combined. Add salt and pepper to taste.
  7. Pour mixture into an oven safe dish. Sprinkle with the Mexican blend cheese. Bake for 5 minutes or until the cheese is melted.

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