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Dips

Kale Artichoke Dip

8 servings
American

This Kale Artichoke Dip is a delicious twist on a classic! Perfect for parties or cozy nights in, it's a recipe I originally created as a chef at Third & Vine in Jersey City. Now that I've traded the Northeast for sunny Florida, I'm excited to share this versatile dip that can be enjoyed hot, cold, or room temperature.

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While my love of cooking comes from my mother and grandmother back in Ohio, this dip is a departure from their traditional kitchen. Swapping kale for spinach gives the dip a heartier texture and a subtle flavor that your guests will love!

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ChefLynn ChefLynn Rising Start
October 11, 2024
  • 45 min.
  • 45 min.
  • 1/5
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Ingredients:

Tools:

Recipes

Best served with:

Herb Baguette
Rustic Bread or Baguettes
Twice-baked Herb Bread

Directions:

1. Prep:

  • Preheat oven to 350°F.
  • Peel and thinly slice the onion.
  • Cut the bacon into small pieces.
  • Pell and mince garlic.

2. Cook the Bacon, Onions & Garlic:

  • Cook the bacon until crips and golden, remove to a plate lined with a paper towel and set aside.
  • Pour off all but about a tablespoon of the bacon fat.
  • Add the onions, a little kosher salt, and black pepper to the pan.
  • Stir to coat and then place a lid on the pan so the onions can sweat.
  • Cook the onions over medium heat until soft and allow them to slowly caramelize.
  • When the onions are a nice caramel color add the minced garlic and cook until fragrant.

3. Process Artichokes:

Place the artichoke hearts in a food processor and pulse until well chopped, or chop using a knife.

4. Make the Cheese Base:

In a medium bowl, blend together cream cheese, greek yogurt, and mayonnaise, until well combined.

5. Assemble the Dip:

  • Add in the kale, artichoke hearts, half the mozzarella, all of the Parmesan and Romano, and the caramelized onion mixture. Mix well.
  • Crumble in most of the bacon leaving about 1/4 for garnishing. Mix well.
  • Add in the nutmeg and mix well.
  • Taste and adjust seasoning with salt and pepper as needed.

6. Bake and Serve:

  • Transfer the mixture to the baking dish or ramekins and top with the shredded mozzarella cheese.
  • Bake in the preheated oven for 25 – 30 minutes, until bubbly and golden brown.
  • Serve with grilled bread, assorted crackers, and/or veggies.

Notes:

This kale artichoke dip holds well in a warm crockpot on a buffet for a cocktail party—or in a chafing dish. I definitely prefer to serve it hot, so the mozzarella on top is stringy and brown—I would suggest leaving off the mozzarella if you intend to serve it cold.

I like to toast the bread with some of the left over bacon fat. Brush the cut sides of the bread with the bacon fat, place it on a rack on a baking sheet and toast in the oven while the dip bakes. Toast for about 15 minutes turning half way through – until golden and crisp.

Another fun and delicious way to enjoy this recipe is to make it into a mac and cheese. Before you blend the cheeses and mayo, add the mozzarella, an additional 1/4 cup of grated cheddar cheese, and 1/2 cup heavy cream. Blend everything well with an electric mixer, fold in the kale and artichoke mixture, and then fold into one pound of cooked pasta. Place in a buttered baking dish, top with a mixture of breadcrumbs and butter, and bake until golden brown and bubbly, for about 20 to 30 minutes.

About the Author:
ChefLynnRising Start
# 7
  • Published Recipes: 8
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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