Kale And Artichoke Dip

Directions

1. 1
   Preheat the oven to 350.
2. 2
   In a medium sautee pan over medium heat, sautee the onion until lightly caramelized (just starting to turn golden brown).
3. 3
   In the bowl of a food processor process the cheddar and feta cheese until it resembles coarse bits.
4. 4
   Add the chopped kale, artichokes, caramelized onions, cream cheese, sour cream, lemon juice, cayenne pepper, and salt and pepper, and 2 Tbsp of the Parmesan cheese. Puree until blended well, about 30 seconds.
5. 5
   In the same pan as the onions were cooked, add the prosciutto and cook over medium heat until brown, about 1 minute.
6. 6
   Add the prosciutto to the dip in the food processor, and pulse a few times to blend.
7. 7
   Scrape the mixture into 2 individual baking dishes (about 16 oz each) or for a bigger crowd, 1 medium sized 8x8 dish. Bake in the oven for 20 minutes. If the top needs additional browning, you can broil it for a minute, keeping a close eye so that it doesn't burn.
8. 8
   NOTES: This makes a pretty big batch of dip - we had enough for 2 individual baking dishes, about 16 oz each, one we ate right away, the other we wrapped and saved for later in the week.