Southwestern Kale Dip

Another lovely recipe with kale. If you're going to eat lots of cheese, at least throw a "mess" of kale in there to make this a healthy appetizer.

This was great with tortilla chips. I saw several guests actually scraping their plates. 

2 T. Olive Oil

1 T. butter

1 large yellow onion, chopped

4 cloves garlic, minced

8 cups kale, packed

1 cup chicken broth

8 oz. cream cheese, softened

1 can Rotel tomatoes (any flavor you like)

1 t. chili powder

1/2 t. cayenne pepper

2 cups Mexican blend cheese, divided

Heat olive oil and butter in a medium sized Dutch oven over medium heat until butter is melted and bubbling. Add onions and saute until they are softened and translucent. Add garlic and cook until lightly browned.

Add the kale and chicken broth and let the kale wilt down. Reduce the heat to low and let simmer gently until kale is cooked, about an hour, stirring occasionally. If there is any liquid remaining, increase heat and cook until liquid is evaporated. Keep a close watch, you don't want it to burn.

Add the cream cheese, Rotels and seasonings and blend well. Add 1 1/2 cups of the Mexican blend cheese and stir to combine. 

Lightly grease a 7 x 9 casserole dish and spoon in the dip mixture. Sprinkle with the remaining cheese. Cover with foil. Bake at 350 degrees until dip is hot through and bubbling. Remove foil and put until the broiler for a few minutes to brown the cheese on top. Serve immediately.