Kale Artichoke Dip (Crock Pot)

I'm pretty sure that almost everyone in the universe has at one time eaten a spinach dip. I know that spinach dips have always been a go-to around these parts for family get-togethers, office potlucks, picnics, birthdays, game nights, etc... etc...

Well..... I decided to be a little different this time and give kale a try instead of spinach. I also decided to make it a little more artichoke-y than our usual Warm Spinach Dip (recipe HERE) 

Our garden has been providing us with a plethora of Kale and this is a great recipe to use up a lot of it. It is definitely different than spinach dip. It is a thicker, richer, chewier dip than the spinach. 

We hope you give it a try and let us know what you think.

Kale Artichoke Dip (Crock Pot)

Ingredients

2 (14 oz) cans artichoke hearts, drained and chopped coarsely

2 (8 oz) pkgs cream cheese, softened

1 1/4 cups Greek yogurt, plain (I used 0 fat)

1 cup Parmesan cheese, shredded

1 cup Mozzarella cheese, shredded

2 cloves garlic, minced

2 tsp garlic salt

1/4 tsp black pepper

20 cups kale, chopped

Optional

1/2 to 1 cup Mozzarella cheese, shredded

Directions

In a large bowl, combine chopped artichoke hearts, cream cheese, Greek yogurt, cheeses, garlic, garlic salt, and pepper until well mixed.

Stir in the kale until well combined. Scrape into the bowl of your slow cooker.

Now, you can either refrigerate - I made it the night before - or you can start it in your slow cooker.

I cooked it, covered, on low for approx 4 hours, stirring every half an hour to make sure it cooked evenly.

It shrinks substantially, as you can see from the above photo. 

If you want to, now is the time to sprinkle with the extra 1/2 to 1 cup of Mozza cheese. This just makes things gooey-ier. Gooey is always good. 

Serve warm with chips, tacos, or (my favorite) soft baguette bread.

It is okay at room temp but you seriously want to eat it warm. Leave it in the crock pot on the warm setting for the perfect temp. 

My only complaint about this is chopping 20 cups of kale. 

It takes a while.

It's a lot of kale.

Don't believe me.... look...

Filled the entire crock pot. 

Of course, once you mix in the gooey bits it condenses a little and then when it cooks it condenses A LOT. 

So... there you have it. Kale dip. Not as weird as you might think.

Note - Store leftovers in fridge, covered, for a few days and simply reheat in microwave and you are good to go. 

Also - this makes a party sized patch of dip. You can easily half the recipe if you want to.