Kale Artichoke Dip | Recipes from Granor Farm
This pub classic is best served with kohlrabi cut into wide planks to dip. It can also be made in advanced and refrigerated before reheating to serve.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at granorfarm.com.
Ingredients
- 3 cloves garlic, minced
- 2 banana peppers, diced
- 1 can artichoke hearts, chopped
- 1 bunch kale, stripped and leaves cut into ribbons
- 1/4 cup dry white or rose wine
- 4 oz cream cheese
- 2 oz pecorino or parmesan cheese, grated
- 1/2 cup bread crumbs
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