and now for something completely different — kale (or spinach!) and artichoke dip

Okay, I have a recipe I cannot stop eating, so I’ve got to share it with you guys.

look at this! so good that chip is trying to sneak over and dip itself

Yeah, this is primarily a book blog, but you know what you can do while reading? Even while writing? You can eat. Oh, boy, can you eat. Sure, you might get crumbs on your book, or in your keyboard, or just kind of all over yourself and your immediate area — but still. Worth it.

I found this recipe for spinach and artichoke dip in a display at the end of a Target aisle, of all places, and I’ve been making it a lot ever since. At first I used spinach, but for Halloween I tried kale — mostly because I forgot to buy spinach — and I think I like it even more??? So, for the sake of sharing this deliciousness with all of you (and to keep the recipe in one place so I can find it in a pinch) here we go!

(okay, I know the feeling. You find a photo of something that looks yummy … and have to scroll past a blogger’s long personal story to get to the actual recipe. We’re here already, don’t worry.)

Kale (Or Spinach!) Artichoke Dip

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INGREDIENTS:

1 package, 10 oz., of frozen chopped kale (or spinach), thawed, well drained. definitely get a bag of CHOPPED, not whole, because it’s arduous and frustrating to cut up wet vegetables.

1 can, 14 oz. of artichoke hearts, drained and finely chopped. this is a really difficult step, you guys, because you will be sorely tempted to eat all your artichokes right then as you’re cutting them, leaving none for your dip. resist!

1/2 cup of shredded mozzarella cheese

3/4 cup mayonnaise 

3/4 cup shredded parmesan cheese

1/2 tsp. garlic powder

THE VERY OFFICIAL, COMPLICATED COOKING PROCESS:

HEAT oven to 350 degrees.

COMBINE ingredients. I would suggest thawing your kale or spinach first, as this could take a little while. A really do try to drain as much of the water out as possible.

SPOON mixture into a 9-inch quiche dish or pie plate.

BAKE. Now, the recipe calls for 20 minutes of bake time, but I’ve actually always had to go much longer than that — 35 to 40 minutes. It depends on your oven and how hot you want your dip. I like to have the cheese fully melted, and for me that requires around 40 minutes of baking. So, I would start at 20 minutes and go in 5 minute increments — take little spoonfuls from the center to gauge if the cheese is melting enough to your liking.

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ALL RIGHT. YOU’RE SET. ADD SOME CHIPS, GORGE YOURSELF, AND GO OFF ONTO YOUR GREAT ADVENTURES WELL FED AND HAPPY!!