Recipe courtesy of Kardea Brown
Mustard Greens and Artichoke Dip
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- Level: Easy
- Total: 1 hr 30 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 453
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 76 mg
- Sodium
- 565 mg
Move over spinach, there’s a new green in town! Mustard greens add their peppery personality to the classic artichoke dip, balanced perfectly with the slightly sweet artichoke, lemon zest and of course, a few types of cheese. All that’s missing is the perfect dipper. My House-Seasoned pita chips stand up to this flavor packed dip.
- Level: Easy
- Total: 1 hr 30 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 453
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 76 mg
- Sodium
- 565 mg
Ingredients
House Seasoning:
Directions
- Preheat the oven to 400 degrees F.
- Line a sheet tray with parchment paper. Lightly spray the paper, then spray an 8-inch square baking dish with nonstick spray.
- In a medium bowl, combine the pita wedges, 1 tablespoon olive oil and the House Seasoning. Toss together, then arrange in a single layer on the sheet tray. Bake, flipping halfway through, until crisp and lightly golden, 10 to 12 minutes. Set aside.
- In a large skillet over medium heat, melt together the butter and remaining tablespoon olive oil. Add the onions and sprinkle with the salt and pepper. Sauté until translucent, 6 to 7 minutes, then add the garlic and cook for another 30 seconds. Wilt in the mustard greens a few handfuls at a time, then continue to cook until the greens become tender, another 5 minutes. Add the artichokes and stir, then add the half-and-half. Bring to a bubble, then reduce the heat, cooking until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat.
- Fold in the cream cheese, sour cream, lemon zest, cayenne pepper, 1/2 cup Monterey Jack and 1/4 cup Parmigiano-Reggiano. Adjust the salt and pepper to taste, then transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup Monterey Jack and 1/4 cup Parmigiano-Reggiano. Cover with foil and bake until bubbly, about 15 minutes, then switch the oven to broil. Remove the foil and broil until golden brown on top, 1 to 2 minutes.
House Seasoning:
Yield:
5 teaspoons
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Keep in an airtight container for up to 6 months.
