Mustard Greens and Artichoke Dip
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 453
- Total Fat
- 33
- Saturated Fat
- 16
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 76
- Sodium
- 565
- Total: 1 hr 30 min
- Active: 50 min
Ingredients
Nonstick cooking spray, for the baking dish
4 whole pitas, each cut into 8 wedges
2 tablespoons olive oil
2 teaspoons House Seasoning, recipe follows
2 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
2 cloves garlic, minced
1 bunch mustard greens, roughly chopped (6 to 7 cups)
One 14-ounce can artichoke hearts, drained and roughly chopped
1 cup half-and-half
One 8-ounce block cream cheese, cubed
1/2 cup sour cream
1/2 teaspoon lemon zest
1/8 teaspoon cayenne pepper
1 cup shredded Monterey Jack cheese
1/2 cup grated or finely ground Parmigiano-Reggiano
House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
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:
- 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.