Warm ʻUlu & Kale Dip
Dec 11, 2020
Warm ʻUlu & Kale Dip
Sarah, Hawaiʻi ʻUlu Cooperative
4
21 minutes
25 minutes
Pupu
This delicious kale & breadfruit dip is a take on the classic spinach & artichoke dip. A quick & simple Hawaiʻi style appetizer or pupu that will impress!
Ingredients
- 12 oz mature ʻulu (peeled, cored, and par-cooked), defrosted and warmed slightly
- 1 bunch kale, stems removed
- 1 cup cream cheese, room temperature
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 clove garlic, chopped
- 8 oz tin of water chestnuts, drained and chopped
- ¼ cup + 2 tbsp Parmesan, grated
- 1 tbsp lemon juice
- ⅛ tsp chili flakes
- 2 tsp kosher salt
- ¼ tsp black pepper, ground
- 2 tbsp parsley, chopped
Directions
- Pre-heat oven to 450 degrees
- Bring a medium pot of salted water to a boil.
- Add the kale, cook 1 minute, drain and chill in ice water. Once cold, squeeze out all of the water, dry well and chop.
- In a medium bowl mash the ʻulu with a fork or potato masher.
- In a large bowl combine the ʻulu and kale with the rest of the ingredients, reserving 2 Tbsp or parmesan cheese.
- Spread the dip into a 10 inch cast iron skillet or nonstick pan and bake for 15 minutes.
- Switch to broil and broil for 5 minutes until golden brown on top.
- Serve with crackers, a baguette or raw vegetables such as carrots, celery, or bell peppers into strips.
