Warm ʻUlu & Kale Dip
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!
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
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.