Kale and Spinach Dip

Appetizer, Cheese, Dip, Kale, Party, Saint Lucifer, Spice, Spinach, St. Lucifer -

Kale and Spinach Dip

By: St. Lucifer Spice Co.


  • •1 teaspoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • •2 cups coarsely chopped spinach
  • 1 cup coarsely chopped kale
  • 1/2 cup corn
  • 1/4 cup 2% milk
  • 4 ounces reduced fat cream cheese
  • 3 teaspoons Worcestershire sauce
  • 2 teaspoons Saint Lucifer Spice #11, or more to taste
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper to taste


  1. If making on the same day, preheat oven to 425°F. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until lightly browned, approx. 5-8 minutes.
  2. Add spinach and kale in two additions, letting the first batch wilt down before adding the next. Add corn and cook until greens are completely wilted, tossing frequently, approx. 6-8 minutes. To remove all excess liquid, transfer to a colander and drain. NOTE: If you are making this in advance, simply allow the spinach and kale mixture to cook before transferring to an airtight container and refrigerate.
  3. Bring milk to a simmer. Add cream cheese and cook, whisking, until melted and well incorporated. Add the spinach and kale mixture, Worcestershire sauce, St. Lucifer Spice #11, and ¼ cup mozzarella. Stir to combine. Season with salt and pepper. Transfer mixture to a lightly oiled shallow baking dish.
  4. Top with remaining ¼ cup mozzarella. Bake until cheese is golden brown and bubbly, about 20-25 minutes. Serve hot with pita chips, pretzel chips or tortilla chips.


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