I put a new spin on an old favorite recipe. I've been making hot artichoke and Parmesan dip with frozen spinach for years. This time...there was no frozen spinach to be found, so frozen kale it was! No problem - it turned out just as delicious and I may even switch to kale in this recipe from now on.
7.5 oz. jar of Gainey Vineyard Artichoke & Olive Tapenade
8 oz. frozen kale, thawed
1/4c. sour cream
1/2 c. freshly grated Parmesan
Preheat oven to 375 degrees.
Pour contents of artichoke & olive tapenade in a mixing bowl. Add remaining ingredients and mix well to combine.
Spread mixture evenly in an 8x8 baking dish (or round pie pan). Bake 25 minutes or until bubbling and edges turn slightly golden brown.
This is a wonderful dip served with either sliced vegetables, pita chips or tortilla chips.
Note: This recipe uses Gainey Vineyard Artichoke & Olive Tapenade. You can find this and other wonderful ingredients Here