Warm Mushroom Fontina Vegetable Dip

• 1 bunch kale
• 2 tablespoons minced onions
• 1 clove minced garlic
• 1 tablespoon butter
• 1 1/2 teaspoons gluten free flour I used 1 to 1 from Bob's Red Mill
• 1/2 cup milk
• 24 mushroom stems, chopped
• 1/4 cup Italian fontina cheese cubed
• 1/2 block cream cheese I used fat free
• salt /pepper to taste

1. Finely chop the kale
2. In a small saucepan over low heat, melt the butter and saute the onions, garlic, mushroom and kale until all the veggies are soft and onion is translucent
3. Add the flour and cook for 1 minute
4. Slowly add milk and heat until thickened and bubbly
5. Remove from heat
6. Add Fontina and stir until cheese begins to melt
7. Add cream cheese and stir until blended
8. Salt and pepper to taste
9. Place mixture in a oven proof dish
10. Bake 375 for 25 minutes, or until slightly browned
11. Serve hot with sliced vegetables and gluten free pretzels

kale, onions, garlic, butter, flour i, milk, mushroom stems, italian fontina cheese, cream cheese, salt

Taken from www.yummly.com/recipe/Warm-Mushroom-Fontina-Vegetable-Dip-1677345 (may not work)