seasonal RECIPES for those who love to EAT

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What You Do


1.  Preheat oven to 375°F and set rack in center position.

2. Cut rye bread into 2 inch “sticks” (approximately 4 per slice of bread).

3. Melt butter in microwave safe bowl and mix in olive oil.

4. Arrange bread pieces in a single layer on a cookie sheet and brush lightly with butter and olive oil mixture

5. Toast bread for approximately 5 to 7 minutes; flip slices over, brush again with butter and oil mixture and toast for approximately 5 to 7 minutes more.  Watch bread closely so that it does not burn!

6. Remove toasts from oven and transfer to a rack or serving basket to cool.


7. Rinse kale leaves; trim stems and discard.  Chop leaves into bite-size pieces and let drain in a large colander.


8. Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat for approximately 2 minutes. Add minced onion and shallot and sauté, stirring frequently, for approximately 4 to 5 minutes or until onions are translucent, fragrant and beginning to brown.


9. Add kale to the pan and cook for another 5 to 7 minutes, stirring frequently, until kale is wilted.


10. Remove mixture from heat and let stand for a few moments.


11. Meanwhile, in a medium sized mixing bowl, combine cream cheese and sour cream; mix until nearly smooth. Stir in Parmesan cheese.


12. Add kale and onion mixture and stir gently until combined.  


13. Drain artichoke hearts and chop roughly, into bite-sized pieces.  Chop chestnuts as well.


14. Gently fold artichoke and chestnut pieces into the cream cheese mixture.  Season to taste with Old Bay and red pepper flakes.


15. Transfer entire mixture to an oven-safe dish.  Place dish on the middle rack and bake at 375°F for approximately 15 minutes or until top is bubbling and center is heated through.


16. Remove from oven, let stand for 2 to 3 minutes.  Stir carefully and serve with rye crisps for dipping.

What You Need


Chestnut Dip

1 tbsp. Olive oil
1/2 Medium sweet yellow onion; minced
1 Shallot; minced
1/3 lb. Fresh kale
8 oz. Low-fat cream cheese; softened
1/4 c. Low-fat sour cream
1/3 c. Shredded Parmesan cheese
1 (15oz.) Can artichoke hearts; quartered

15 to 20 Whole chestnuts; roasted and peeled

1 tsp. Old Bay seasoning

1/2 tsp. Red pepper flakes


Rye Crisps

1 loaf Rye Bread, sliced

4 tbps. Salted butter

4 tbps. Olive oil


  Serves:


  Prep. Time:  15 minutes


  Cook Time: ​30 minutes


  Difficulty:​  Easy

This simple recipe is a great winter twist on a popular appetizer.  Hearty chestnuts and kale combine with rich sour cream and Parmesan cheese to yield a dip that is perfect for Sunday football games, holiday parties, or a quick snack for movie night.  If you can find whole raw chestnuts in your area (typically around the holidays) you can roast and peel your own.  If not, most specialty markets, particular those that specialize in Italian foods, carry them already roasted and peeled for quick use.

Creamy Roasted Chestnut Dip