21 minutes minutes
25 minutes minutes
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.