Winter Crudités Platter with Warm Kale Dip

What You Get

Kale dip

Romanesco

Belgian endive or treviso

Carrot & celery sticks

Step 1

Preheat the oven to 400°F. Transfer the kale dip to a small ovenproof dish, and bake until melted and bubbling, 20 minutes. Core and cut half of the romanesco into florets, reserving the rest for another use. Cut off the base of the endive or treviso and separate the leaves. Drain both containers of carrots & celery sticks. Arrange the carrots, celery, romanesco, and endive on a platter. When the kale dip is ready, set it on the side, and serve warm.