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Celebrate the season of dips with this crowd pleaser. Cream cheese, pepper jack, artichokes and kale topped with crumbled potato chips, and baked until bubbly and golden.
Preheat oven to 375ºF.
In an 8-inch cast iron skillet or other stove-to-oven pan, heat olive oil over medium heat. Cook onions and garlic just until fragrant, about 30 seconds. Stir in kale. Cook just until it starts to wilt. Stir in artichoke hearts. Continue cooking until kale is softened and artichokes are warmed through.
While kale and artichokes are cooking, mix cream cheese, mayonnaise, pepper jack cheese, salt, and pepper together in a bowl.
Stir cheese mixture into hot kale and artichoke hearts. Mix well and cook until cheese is melted and dip is creamy. Sprinkle potato chips over the top.
Bake in preheated oven until cheese is bubbly and chips have browned, approximately 15 minutes. Allow to cool slightly. Serve hot.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!