Kale, Leek, & Artichoke Dip

This dreamy, creamy dip is easy to make, perfect served warm or chilled, and keeps well in the fridge for up to a week—if it lasts that long. Earthy kale, delicate leeks, and briny artichoke hearts come together with The Fawn’s sweet, nutty notes to create a rich, flavorful appetizer meant to be shared and savored.

What You’ll Need:

• 2 large leeks, thinly sliced

• 1 bunch lacinato kale, chopped

• 1 can artichoke hearts, chopped

• 4 cloves garlic, minced

• 2 tablespoons olive oil

• 5.3 oz The Fawn, shredded

• 1 cup sour cream

• 1/3 cup mayonnaise

• Salt, to taste

• Pepper, to taste

• Red pepper flakes, to taste

How to Make It:

1. In a skillet over medium to medium-high heat, sauté the leeks, kale, artichoke hearts, and garlic in olive oil until softened and cooked through. Remove from heat and let cool completely.

2. Once cooled, transfer the mixture to a mixing bowl. Add The Fawn, sour cream, mayonnaise, and seasonings. Stir gently until well combined.

3. Serve immediately with your favorite chips and veggies, or chill in the refrigerator for at least two hours.