Southwest Kale 'n Queso Dip

Prep time15 min

Total time25min

ServingsMakes 3 cups dip or 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

Heat oven to 400°F.
Cook kale in large ovenproof skillet sprayed with cooking spray on medium-high heat 1 to 2 min. or just until wilted, stirring frequently. Add taco seasoning mix; cook and stir 2 min.
Add Neufchatel cheese, salsa, mozzarella and 1/2 cup pepper Jack cheese; stir. Cook on medium heat 4 to 5 min. or until cheeses are completely melted and mixture is well blended, stirring frequently. Remove from heat. Sprinkle with remaining pepper Jack cheese.
Bake 8 to 10 min. or until cheese is melted and dip is heated through.
Sprinkle with cilantro. Serve with WHEAT THINS.

Note
If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap the skillet handle with several layers of foil before using as directed. Or, you can use a cast-iron skillet.
Substitute
Substitute fresh spinach for the kale.
How to Shred the Kale
Kale can be purchased pre-shredded. Or, you can instead buy whole kale leaves and shred them yourself. Wash the kale, then remove and discard the tough center stems. Stack a few leaves together, roll up and cut crosswise into thin shreds. Repeat as needed to get the 4 cups shredded kale needed to prepare this cheesy dip.

249633

Nutrition Information Nutrition Per Serving
Calories	250
	% Daily Value*
Total fat 12g
Saturated fat 4g
Trans fat 0.5g
Cholesterol 20mg
Sodium 410mg
Carbohydrate 29g
Dietary fiber 3g
Total sugars 5g
Protein 7g
Vitamin A	30 %DV
Vitamin C	10 %DV
Calcium	15 %DV
Iron	8 %DV

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