Creamy, hearty, and full of veggies, this creamy spinach kale dip is a crowd pleasing and flavorful appetizer that will be gobbled up fast!
Preheat oven to 425 degrees.
First, in a large dutch oven, heat up some olive oil on medium heat. Then when it starts to sizzle, begin sauteing your chopped onions until translucent. Add in that minced garlic. Next, stir in your spices, with salt and pepper to taste. Toss in your kale and spinach. This will saute for a few minutes until the kale softens and the mixture is bright green, fragrant, and wilted. Then add your drained artichoke hearts.
Meanwhile, in a small saucepan, begin melting the cream cheese on medium low heat. Whisk in milk until smooth. Add in freshly grated nutmeg to enhance the creamy dish and bring out a little pizzazz and nuttiness. Don't you just love secret ingredients?! Fold in the pecorino cheese before adding this creamy cheese mixture into the veggies.
Then put the creamy spinach kale dip into a casserole dish and sprinkle the top with grated parmesan cheese. Bake for about 20 minutes then serve with Garlic & Parsley Bruschettini or Asturi Bruschettini, Classico Virgin Olive Oil, 4.23 Ounce for the perfect appetizer!