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Creamy Baked Spinach-Kale Dip

Creamy Baked Spinach-Kale Dip with Herb Crostini

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Recipe Details

Story

In the Test Kitchen, we firmly believe that every good holiday celebration includes a warm, creamy dip. This spinach and kale version is just the ticket, whether you're serving a crowd or adding a special touch to weeknight dinner. We sauté the greens, then stir into a rich sauce of thyme, butter, garlic, milk, Cheddar, and Parmesan. It's baked until bubbling and golden, then served with herbed toast for dipping.

Tags

  • < 600 Calories
  • Quick Cook

Quick facts

Serving size
4servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 370
  • Protein 15g
  • Total Carb 31g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sourdough bread
    4 slices
    sourdough bread
  • dinosaur kale
    4 ounces
    dinosaur kale
  • baby spinach
    8 ounces
    baby spinach
  • thyme
    1/8 ounce
    thyme
  • garlic
    1 clove
    garlic
  • unsalted butter
    2 packets
    unsalted butter
  • flour
    2 tablespoons
    flour
  • vegetable bouillon cube
    1
    vegetable bouillon cube
  • milk
    12 ounces
    milk
  • shredded white Cheddar cheese
    2 ounces
    shredded white Cheddar cheese
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • 8 x 5.5" aluminum tin
    1
    8 x 5.5" aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Reshape aluminum tin, if bent. Cut sourdough crosswise into 1 inch–wide slices. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems; roughly chop. Pat spinach dry with paper towel and roughly chop. Strip thyme leaves, discarding stems, then mince. Mince garlic.

  2. Cook kale and spinach

    Cook kale and spinach

    Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add kale and spinach and cook, stirring, until wilted, 3-4 minutes. Remove pan from heat. Transfer kale and spinach to a paper towel–lined plate. Wipe pan clean for the next step.

  3. Make cheese sauce

    Make cheese sauce

    Place pan from kale and spinach over medium heat with butter. When butter is foamy, add garlic; cook, stirring, until fragrant, 1 minute. Add flour and bouillon cube and cook, breaking up cube, until flour is light golden, 2 minutes. Slowly whisk in milk until sauce is thickened, 2-3 minutes more. Remove pan from heat. Stir in half of Cheddar, half of Parmesan, ½ teaspoon salt, and pepper to melt cheese.

  4. Bake spinach-kale dip

    Bake spinach-kale dip

    Wrap spinach and kale in paper towels from plate; squeeze out and discard any excess moisture. To pan with sauce, still off heat, gently stir in spinach and kale and half of thyme to combine, then transfer to prepared tin (you can also use a small baking dish, if you prefer). Spread in an even layer and top with remaining Cheddar. Place tin on a baking sheet; transfer to oven and bake until dip is bubbling and golden brown on top, 8-10 minutes.

  5. Make herb crostini

    Make herb crostini

    While dip bakes, on a separate baking sheet, arrange sourdough slices in a single layer. Drizzle all over with 2 tablespoons olive oil, then season with ¼ teaspoon salt and pepper as desired. Sprinkle over remaining thyme. Bake (with dip) until crostini are crisp and golden brown, 7-9 minutes.

  6. Serve creamy baked spinach-kale dip

    Serve creamy baked spinach-kale dip

    Once baked, allow dip to cool for 5 minutes, then garnish with remaining Parmesan. Transfer creamy baked spinach-kale dip to a large cutting board or platter (if it's still hot, you can nestle the tin in a pretty tea towel). Arrange herb crostini around tin, and enjoy!

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