Author Notes
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
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Ingredients
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1
yellow onion, diced
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2 tablespoons
olive oil
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2 cups
kale, steamed, water drained, and chopped
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14 ounces
frozen artichokes, thawed
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8 ounces
white cheddar, roughly chopped
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4 ounces
Feta cheese
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1/2 cup
cream cheese
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1/2 cup
sour cream
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1
lemon, juiced
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1/4 teaspoon
cayenne pepper
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1 teaspoon
kosher salt, or to taste
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A few grinds of black pepper
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4 tablespoons
Parmesan cheese, divided
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3 ounces
packaged prosciutto, cut crosswise into slices
Directions
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Preheat the oven to 350.
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In a medium sautee pan over medium heat, sautee the onion until lightly caramelized (just starting to turn golden brown).
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In the bowl of a food processor process the cheddar and feta cheese until it resembles coarse bits.
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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.
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In the same pan as the onions were cooked, add the prosciutto and cook over medium heat until brown, about 1 minute.
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Add the prosciutto to the dip in the food processor, and pulse a few times to blend.
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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.
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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.
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