Kohlrabi Warm Dip

Found on the Yummly website, this recipe was shared by Sujhey Beisser, who blogs on her site titled Five Senses Plate. She tells us the suggestion for this delicious warm dip came from the Whitewater City Market, located in Whitewater, Wisconsin.
3 medium Kohlrabi with greens
2 Tablespoons extra virgin Olive oil
2 Garlic cloves, minced
1 pinch of smoked Paprika
1 pinch of crushed Red pepper
8 ounces low fat Cream cheese
1 + 1/2 cups Monterrey Jack cheese
Salt and pepper
1. Preheat the oven to 400 degrees F. Cut off the tops of the kohlrabi, wash and dry the greens, and set aside.
2. Peel the bulbs, cut into quarters and place on a sheet pan; drizzle with 1 Tablespoon of the olive oil, salt & pepper.
3. Roast in the oven for 30 minutes, turning the pieces half way through the cooking.
4. Meanwhile cut the greens and heat the remaining olive oil in a sauté pan over medium heat. Add the greens, garlic, paprika, and crushed red pepper. Cook, stirring, until wilted, about 3 minutes.
5. In a food processor, add the roasted kohlrabi, sautéed greens, cream cheese, and 1 cup of Monterrey Jack cheese. Process until smooth. Season to taste with salt & pepper.
6. Place the mixture in a baking dish and top with the remaining 1/2 cup Monterrey Jack cheese.
7. Bake for 10 minutes in a 400 degree F. oven, or until the cheese melts and the top is golden brown. Serve warm with fresh veggies, pita chips or bread. Enjoy!

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