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BAKED KALE & HEARTS OF PALM DIP

Active Time : 20 minutes
Total Time : 45 minutes
Serves : 6 servings
INGREDIENTS
  • 1 tablespoon extra light tasting olive oil
  • 1 tablespoon chopped garlic
  • 3 cups chopped kale leaves
  • 1/8-1/4 teaspoon cayenne pepper optional
  • 1 cup nonfat plain Greek yogurt
  • 4 ounces Neufchatel cheese softened
  • 1 cup fancy shredded reduced fat colby jack cheese
  • 1 14 ounce can whole hearts of palm drained and chopped
  • 1/4 cup sliced green onions
  • - reduced fat snacker crackers
DIRECTIONS

In large skillet over medium heat, heat oil. Add garlic and sauté 1 minute. Add kale and cayenne pepper (if desired); salt and pepper to taste. Sauté until kale is wilted; remove from heat and set aside.

In large mixing bowl, combine yogurt, neufchâtel cheese and ½ cup Colby jack cheese; using an electric mixer on medium, mix until well combined.

Add kale, hearts of palm and green onions; salt and pepper to taste. Continue mixing until combined. Transfer to a greased 1-quart baking dish. Top with remaining ½ cup cheese.

Bake in a preheated 350°F oven 20-25 minutes or until bubbly. Serve with crackers.