Hot Spinach and Kale Dip

By abbeysue

For those leafy green beginners out there, you will hardly taste the spinach and kale hidden in this rich and tasty dish. Dip with chopped veggies for a low-carb snack.

Hot Spinach and Kale Dip
  • 1 tsp olive oil

  • 1 onions (finely chopped)

  • 2 garlic cloves (minced)

  • 2 cups spinach (coarsely chopped)

  • 1 cup kale (coarsely chopped)

  • 1/2 cup corn

  • 1/4 cup 2% reduced-fat milk

  • 4 ozs reduced fat cream cheese

  • 3 tsps worcestershire sauce

  • 2 tsps Sriracha (or hot-pepper sauce)

  • 1/2 cup shredded mozzarella cheese

  • salt

  • pepper

  1. If making on the same day, preheat oven to 425°F. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until lightly browned, approx. 5-8 minutes.

  2. Add spinach and kale in two additions, letting the first batch wilt down before adding the next. Add corn and cook until greens are completely wilted, tossing frequently, approx. 6-8 minutes. To remove all excess liquid, transfer to a colander and drain. (If you are making this in advance, simply allow the spinach and kale mixture to cook before transferring to an airtight container and refrigerate.)

  3. Bring milk to a simmer. Add cream cheese and cook, whisking, until melted and well incorporated. Add the spinach and kale mixture, Worcestershire sauce, sriracha, and ¼ cup mozzarella. Stir to combine. Season with salt and pepper. Transfer mixture to a lightly oiled shallow baking dish. Top with remaining ¼ cup mozzarella. Bake until cheese is golden brown and bubbly, about 20-25 minutes. Serve hot.

Nutritional Facts

Calories 140
Total Carbohydrate 15g
Dietary Fiber 2g
Total Fat 7g
Saturated Fat 3.5g
Protein 6g
Potassium 390mg

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