Ingredients
3 (11-oz.) tubes refrigerated French bread dough
1 large egg, mixed with 1 tbsp. water, for brushing dough
1 bunch kale, leaves stripped from stems and chopped (about 6 c.)
1 (15-oz.) can artichoke hearts, drained and chopped
1 (8-oz.) block cream cheese, softened
1 1/2 c. shredded white cheddar
1/2 c. freshly grated Parmesan
1/2 c. ricotta
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
Pita chips, for serving
Preparation
Step 1 Preheat oven to 350°. Roll out 1 tube dough into a sheet. Form a football shape on top with remaining tubes dough and toothpick the sides. Trim excess and use to form laces. Brush dough all over with egg wash.Step 2Bake until bread is lightly golden, about 20 minutes.
Step 1In a large pot of boiling water, blanch kale leaves, 1 minute. Drain and pat dry with paper towels. Step 2In a large bowl, stir together blanched kale, artichoke hearts, cream cheese, cheddar cheese, Parmesan, ricotta, and garlic and season with salt and pepper. Step 3Transfer dip to baked bread bowl, top with laces, and bake until golden and bubbly, 15 to 20 minutes. Step 4Serve with pita chips.
