Creamy Baked Spinach-Kale Dip with Herb Crostini
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Ingredients & Equipment
What we send
- 4 slicessourdough bread
- 4 ouncesdinosaur kale
- 8 ouncesbaby spinach
- 1/8 ouncethyme
- 1 clovegarlic
- 2 packetsunsalted butter
- 2 tablespoonsflour
- 1vegetable bouillon cube
- 12 ouncesmilk
- 2 ouncesshredded white Cheddar cheese
- 1 ouncegrated Parmesan cheese
- 18 x 5.5" aluminum tin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- baking sheets
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.
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.
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.
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.
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.
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!