Description
A deliciously creamy dip made with fresh leeks, artichokes, cream cheese, and kale, perfect for serving with pita chips or baguette slices.
Ingredients
Scale
- 3 cups thinly sliced leeks (white and light green parts)
- 2 Tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- Red Pepper Flakes (to taste)
- 2 cups lacinato kale (stems removed and chopped)
- 8 ounces canned artichoke hearts (drained and roughly chopped)
- ½ cup parmesan cheese (shredded)
- 8 ounces cream cheese (softened to room temperature)
- 1 cup sour cream
- ½ cup mozzarella cheese (small dice or shredded)
- ½ teaspoon white pepper
- ½ teaspoon fine sea salt (more to taste)
- Freshly ground black pepper (to taste)
Instructions
- Preheat oven to 375°F.
- Prepare the leeks: remove the dark green tops, leaving the white and light green parts, and cut off the root end. Cut the white/light green part down the middle to create two halves, then cut into ¼-½ inch slices that are “half moon” shaped.
- Heat a large skillet over medium-high heat and add olive oil. Add the sliced leeks and cook for 4-5 minutes, with a pinch of salt.
- Add garlic and cook for an additional 2-3 minutes, along with red pepper flakes, if using.
- Add kale and cook for 2-3 more minutes, until slightly wilted.
- Add artichokes and stir until combined.
- In a separate bowl (or in the same skillet if oven-safe and you have enough room), stir together parmesan cheese, cream cheese, sour cream, mozzarella, white pepper, additional salt, and pepper to taste.
- Stir the sautéed veggies into the cheesy mixture and then spread in an oven-safe skillet or an 8×8 baking dish.
- Bake for 25-30 minutes until golden brown and bubbly.
- Serve warm with pita chips, baguette slices, or tortilla chips.
- Store any leftovers in an airtight container in the fridge for 4-5 days, reheating as desired.
Notes
- For a bit more creaminess, consider adding more cream cheese or sour cream.
- This dip pairs well with a variety of chips and toasted bread.
- Feel free to adjust the level of spice by adding more or less red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg