WI Whisk Recipe of the Week - Kohlrabi Warm Dip
Posted from Sujhey from Five Senses Palate on July 12, 2017 | Recipe
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!
- 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
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!