WI Whisk Recipe of the Week - Kohlrabi Warm Dip
Posted from Sujhey from Five Senses Palate on July 12, 2017 | Recipe
Description
This delicious recipe from Five Senses Palate is worth turning on your oven! It uses the whole kohlrabi - bulb + greens - to create a delicious dip. Roasting the kohlrabi brings some more sweetness, and it stays crunchy. A pinch of crushed red pepper gives the greens a little zing along with Monterrey Jack cheese, and some cream cheese for the oozy gooey effect!
Ingredients
- 3 medium kohlrabi, including the greens
- 2 T extra-virgin olive oil
- 2 cloves garlic
- 1 pinch smoked paprika
- 1 pinch crushed red pepper
- 8 oz. low-fat cream cheese
- 1 1/2 c. Monterrey Jack cheese
- Salt and pepper
Preparation
Preheat the oven to 400F. Cut the tops of the kohlrabi, wash and dry the greens, set aside. Peel the bulbs, cut into quarters and place in a sheet pan, drizzle with 1 tablespoon of the olive oil, salt & pepper. Roast in the oven for 30 minutes, turning the pieces half way through the cooking. Meanwhile cut the greens, heat the remaining olive oil in a sauté pan over medium heat. Add the greens, garlic, paprika, and crushed red pepper. Cook stirring until wilted, about 3 minutes.
In a food processor, add the roasted kohlrabi, sautéed green, cream cheese, 1 cup of Monterrey Jack cheese, process until smooth. Season to taste with salt & pepper. In a baking dish add the mixture and top with the remaining ½ cup Monterrey Jack. Bake for 10 minutes in a 400F oven, or until the cheese melts and the top is golden brown. Serve warm with pita chips or bread. Enjoy!