• 1 bag frozen artichoke hearts
  • 2 poblano chili peppers
  • 1 cups finely chopped Nature’s Green® Kale
  • ¾ cup Dukes® Mayonnaise
  • 1 cup shredded Parmesan cheese
  • 1 tsp Worcestershire sauce
  • Vegetable oil spray
  • ¼ tsp paprika


  1. Preheat oven to 350 degrees°.
  2. Thaw artichoke hearts according to package directions, set aside.
  3. Place peppers on a foil-lined baking sheet and broil 5 inches from heat about 5 minutes on each side or until blistered.
  4. Place peppers in a zipper-lock plastic freezer bag; seal and let stand for 10 minutes to loosen skins. Peel the peppers; remove and discard stems and seeds.
  5. Coarsely chop the peppers and place in a large bowl.
  6. Mash artichokes and place in a bowl with chilies.
  7. Stir in kale, mayonnaise, cheese, and Worcestershire sauce.
  8. Place mixture into a prepared baking dish; sprinkle with paprika.
  9. Cover and bake for 30-35 minutes, or until bubbly.
  10. Serve with pita chips, corn chips or mixed veggies.


Ag Fact: One cup of kale has more vitamin C than a medium size orange.