Cheesy kale-artichoke dip
2 Points, Weight Watchers
Ingredients
4 sprays cooking spray
3 cups cauliflower, chopped
4 cups kale, chopped
4 oz reduced fat cream cheese (neufchâtel)
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
2 cloves garlic, grated
1/2 cup parmesan cheese, divided grated
14 oz artichoke hearts, drained, patted dry, and chopped
1/3 cups shredded part skim mozzarella cheese
Directions
Preheat the oven to 350°F. Coat a 1-quart casserole dish with cooking spray.
Place the cauliflower in a medium microwave-safe bowl; cover and microwave on High until tender, 4 to 5 minutes. Place the cauliflower in a food processor and process until very smooth, 30 seconds to 1 minute.
Place the kale in the same microwave-safe bowl and drizzle with 1 tbsp water; cover and microwave on High until wilted, 3 to 4 minutes. Into the food processor, add the Neufchatel, salt, pepper flakes, and garlic; process until smooth. Add the wilted kale and 6 tbsp Parmesan; pulse until well combined. Add the artichoke hearts and pulse just until combined. Spoon the mixture into the prepared casserole dish. Sprinkle with the mozzarella and the remaining 2 tbsp Parmesan. Bake until the dip is bubbly around the edges and the cheese on top is melted, 20 to 23 minutes.
Serving size: ¼ cup
Nutrition
2 smart points