1 bunch kale, stems removed
12 oz par-cooked and frozen ʻulu, peeled mature quarters, defrosted and warmed slightly.
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 juic
⅛ tsp chili flakes
2 tsp kosher salt
¼ tsp black pepper, ground
2 Tbsp parsley, chopped
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.
Looking for some breadfruit to make this delicious side? We have the perfect amount found on our online store.