This dip has all kinds of sexy ingredients in one place: kale, artichokes, caramelized onions, crispy prosciutto bits, Parmesan, Feta, white cheddar. The kind of ingredients that I generally have on hand because (with the exception of kale) they have pretty long shelf-lives. —Feed Me Dearly
yellow onion, diced
kale, steamed, water drained, and chopped
frozen artichokes, thawed
white cheddar, roughly chopped
kosher salt, or to taste
A few grinds of black pepper
Parmesan cheese, divided
packaged prosciutto, cut crosswise into slices
In This Recipe
Preheat the oven to 350.
In a medium sautee pan over medium heat, sautee the onion until lightly caramelized (just starting to turn golden brown).
In the bowl of a food processor process the cheddar and feta cheese until it resembles coarse bits.
Add the chopped kale, artichokes, caramelized onions, cream cheese, sour cream, lemon juice, cayenne pepper, and salt and pepper, and 2 Tbsp of the Parmesan cheese. Puree until blended well, about 30 seconds.
In the same pan as the onions were cooked, add the prosciutto and cook over medium heat until brown, about 1 minute.
Add the prosciutto to the dip in the food processor, and pulse a few times to blend.
Scrape the mixture into 2 individual baking dishes (about 16 oz each) or for a bigger crowd, 1 medium sized 8×8 dish. Bake in the oven for 20 minutes. If the top needs additional browning, you can broil it for a minute, keeping a close eye so that it doesn’t burn.
NOTES: This makes a pretty big batch of dip – we had enough for 2 individual baking dishes, about 16 oz each, one we ate right away, the other we wrapped and saved for later in the week.