Southwest Kale 'n Queso Dip

Name: Southwest Kale 'n Queso Dip
Prep time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 4 cups kale; 2 Tbsp. reduced-sodium taco seasoning mix; 2 pkg. Neufchatel cheese, cubed; 1 cup black bean and corn salsa; ½ cup shredded reduced-fat mozzarella cheese; 4 oz. reduced-fat pepper Jack cheese, shredded, divided; 1 Tbsp. fresh cilantro; WHEAT THINS Original Snacks

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!

Prep time:

0 min

Total time:

0 min

Servings:

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

Ingredient list

4 cups shredded kale
2 Tbsp. (about 1/2 of 1-oz. pkg.) reduced-sodium taco seasoning mix
2 pkg. (8 oz. each) Neufchatel cheese, cubed
1 cup black bean and corn salsa
½ cup shredded reduced-fat mozzarella cheese
4 oz. reduced-fat pepper Jack cheese, shredded, divided
1 Tbsp. chopped fresh cilantro
WHEAT THINS Original Snacks

Directions

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.

Recipe Tips

Note
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
Substitute fresh spinach for the kale.
How to Shred 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.

Nutrition factsNutrition information

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