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Jackson Hole Boutique Hotel Recipe Book: Kale, Artichoke and Parmesan Dip

Jackson-hole-Boutique-hotel-recipe-kale-art-dip

Jackson Hole Boutique Hotel Recipe Book: Kale, Artichoke and Parmesan Dip

Jackson-hole-Boutique-hotel-recipe-kale-art-dip

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!

jackson-hole-boutique-hotel-garlic-curls

Garlic curls in the garden ready to be harvested. Garlic curls add a light garlic flavor and bright green color to any dish.

jackson hole boutique hotel kale in garden

Harvesting kale in the garden. We planted kale in boxes with pansies. The combination adds great eye appeal!

Ingredients:

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

Directions:

  1. Sauté the garlic curls and onion in olive oil over medium heat for 5 minutes in a large sauté pan. Add the kale in stages till it is all lightly wilted. Let cool.
  2. Combine the kale mixture and artichoke hearts in a food processor on low for 30 seconds.
  3. Add the parmesan cheese, milk, ricotta and spices to the food processor and mix till well combined.
  4. Grease a 6” cast-iron skillet or ramekin. Fill with dip and top with parmesan cheese.
  5. Bake for 10-15 minutes in a pre-heated 350 oven. Serve immediately with sliced bread, carrots and celery. De-lish!

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.

 

 

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