With the popularity of farm-to-table, we at Inn on the Creek, a Jackson Hole Boutique Hotel, are proud to incorporate fresh from our garden ingredients to our dishes. Gardening in Jackson Hole can be challenging considering our short growing season and cool nights. Our garden success stories include herbs, garlic that over winters and hearty, delicious kale. This superfood is a wonderful addition to quiches and frittatas for breakfast and everyone loves kale chips during our social hour. With solid temperatures through July, our harvest is one of the best to date. This kale, artichoke and parmesan dip is the perfect way to enjoy all that excess kale!
2 cups kale, rough chop
2 garlic curls, rough chop
½ white onion, rough chop
1cup artichoke hearts, canned or jarred
¾ cup shredded parmesan cheese, plus ¼ cup for topping
½ cup milk
½ cup ricotta cheese
1 teaspoon salt
½ teaspoon ground black pepper
Pinch of crush red peppers
The dip lasts for a week refrigerated and makes about 6-7 servings. This is the perfect serving amount for our nightly social hours! Please join us for your next Jackson Hole vacation and enjoy this dip over a great conversation with our Innkeepers and fellow guests.