Crab and Kale Dip

Name: Crab and Kale Dip
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: one 8-by-8-inch baking dish
Ingredients: 1 tablespoon vegetable oil; 3 cloves garlic, minced; 1 bunch lacinato kale, stemmed, leaves chopped (see Cook's Note); 1 pound lump crabmeat, picked over for traces of shell and cartilage; 3/4 cup grated mild white Cheddar; 1/4 cup plus 2 tablespoons grated Parmesan; 3/4 cup sour cream; 6 ounces cream cheese, softened; 1/2 cup egg-free mayonnaise, such as Vegenaise, or regular mayonnaise; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper

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Level: Easy

Total: 1 hr 15 min
Active: 25 min

Yield: one 8-by-8-inch baking dish

Level: Easy

Total: 1 hr 15 min
Active: 25 min

Yield: one 8-by-8-inch baking dish

Ingredients

1 tablespoon vegetable oil

3 cloves garlic, minced

1 bunch lacinato kale, stemmed, leaves chopped (see Cook's Note)

1 pound lump crabmeat, picked over for traces of shell and cartilage

3/4 cup grated mild white Cheddar

1/4 cup plus 2 tablespoons grated Parmesan

3/4 cup sour cream

6 ounces cream cheese, softened

1/2 cup egg-free mayonnaise, such as Vegenaise, or regular mayonnaise

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

Directions

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Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the kale and 1/4 cup water. When the water boils, reduce the heat to low, cover and cook until the kale is tender, about 15 minutes.
In a large bowl, mix together the crabmeat, 1/2 cup of the Cheddar, 1/4 cup of the Parmesan and the sour cream, cream cheese, mayonnaise, salt and pepper. Stir in the cooked kale.
Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the remaining 1/4 cup Cheddar and 2 tablespoons Parmesan. Bake until the dip is hot and bubbly and the cheese on top is melted and golden, 35 minutes.