Kale & Artichoke Dip

Kale & Artichoke Dip


Ingredients:

  • - 1 small bunch Kale
  • - 1 12-14 oz jar Artichokes (in water)
  • - 6 oz Goat Cheese
  • - 1 large clove Garlic, minced fine
  • - Salt and Pepper to taste
  • - Raw milk cheese for grating on top (optional)
  • - Nutmeg for grating on top (optional)

  • Method:

      Heat cast iron skillet over medium on stove. Remove Kale from ribs. Tear into small (bite-sized) pieces. Rinse. Places Kale in cast iron pan and continually toss to wilt. Remove from heat and place into bowl. Chop artichoke hearts into small (bite-sized) pieces. Add to bowl. Add garlic to bowl. Add 6 ounces of goat cheese to bowl (and salt and pepper to taste, if desired) and mix thoroughly with hands or tongs. Butter a pie pan or small square dish, spread mixture in and top with optional grated nutmeg and raw cheese. Cover with foil and bake 20 minutes on 375. Remove foil and back an additional 5-10 minutes or until the dish starts to brown on top and pull away from the sides of the dish.