0 min
0 min
Makes 3 cups dip or 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.


Jump on the kale bandwagon with this delicious creamy dip full of southwestern spice. Three melted cheeses make this a flavorful dip popular enough for a crowd!
0 min
0 min
Makes 3 cups dip or 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
Heat oven to 400°F.
Cook kale in large ovenproof skillet sprayed with cooking spray on medium-high heat 1 to 2 min. or just until wilted, stirring frequently. Add taco seasoning mix; cook and stir 2 min.
Add Neufchatel cheese, salsa, mozzarella and 1/2 cup pepper Jack cheese; stir. Cook on medium heat 4 to 5 min. or until cheeses are completely melted and mixture is well blended, stirring frequently. Remove from heat. Sprinkle with remaining pepper Jack cheese.
Bake 8 to 10 min. or until cheese is melted and dip is heated through.
Sprinkle with cilantro. Serve with WHEAT THINS.
If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap the skillet handle with several layers of foil before using as directed. Or, you can use a cast-iron skillet.
Substitute fresh spinach for the kale.
Kale can be purchased pre-shredded. Or, you can instead buy whole kale leaves and shred them yourself. Wash the kale, then remove and discard the tough center stems. Stack a few leaves together, roll up and cut crosswise into thin shreds. Repeat as needed to get the 4 cups shredded kale needed to prepare this cheesy dip.
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