Kale Artichoke Dip is creamy, cheesy and sure to be a crowd-pleaser at any family gathering or game day party!
This post is sponsored by Nature’s Greens. All thoughts and opinions are my own.
My family is originally from the Midwest, and if there’s one thing I know about Midwestern food it’s that we love our casseroles and hot dips like chili cheese dip.
Growing up, spinach artichoke dip was a recipe that we always served at holiday get-togethers or game nights because it’s comforting, easy to throw together, and has enough green to make it feel balanced.
There’s only one thing better than spinach artichoke dip and that’s kale artichoke dip. Nature’s Greens curly kale adds bold and bittersweet flavor and texture to this otherwise creamy dish.
Making artichoke dip with kale is really easy and is a fun way to make this family favorite new again!
Kale greens
For this recipe, we steam bite-sized pieces of Nature’s Greens kale. I love using the pre-cut bags because the kale comes in the perfect size for this dip. If you’re using a bunch of kale, just remove the stems and hand-tear the leaves into small bite-sized pieces.
Steaming the kale before adding it to the dip makes it much more tender and easier to chew. I use a steamer basket to steam kale, but if you don’t have one you can set up a DIY steaming-station by fitting a metal colander on top of a sauce pot filled with simmering water.
Artichoke dip ingredients
Other than the spinach to kale swap, we’re keeping things 100% traditional with this recipe.
- Artichoke hearts are the “heart” of the dish. Use canned artichokes to keep this recipe quick and easy.
- Mozzarella, parmesan, and cream cheese provide that classic cheesiness that artichoke dip is known for. Shred the Parmesan yourself or use pre-shredded Parmesan cheese.
- Sour cream and mayonnaise make the creamy base. For a lighter option, replace sour cream with an equal amount of plain Greek yogurt.
- Fresh garlic adds a lightly garlicky undertone and salt, pepper and red pepper flakes add extra flavor. The red pepper flakes add a slight spiciness, so omit this if you don’t want any heat.
How to make
Making the dip is really easy. After steaming the kale, all you need to do is mix all of the ingredients together. I recommended letting the cream cheese come to room temperature before stirring so that it’s easier to mix in.
Next, add the dip to a lightly oiled one quart casserole dish. Bake at 350F until the top is lightly golden and edges are bubbling.
Serving and storage
My family always served artichoke dip with tortilla chips, bagel chips, or bruschetta. For a lighter option, try baby carrots and green bell pepper slices.
Keep leftovers refrigerated in a covered container for 4-5 days. Reheat in the oven at 350 until warmed through, about 10 minutes. You can also reheat a single serving in the microwave in 1 minute.
Looking for more ways to get in your greens? You might like this mushroom goat cheese frittata or mushroom kale risotto. This chili cheese dip is another family favorite!
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Kale Artichoke Dip
Ingredients
- 6 ounces kale cut into bite-sized pieces
- 8 ounces cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- ¾ cup shredded mozzarella
- ¾ cup shredded Parmesan
- 2 cloves garlic minced
- 14 ounce can artichoke heart quarters drained
- ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 350 degrees F. Lightly spray a one quart casserole dish with cooking oil. Set aside.
- Place kale in a steamer basket over rapidly simmering water. Cover with a lid and steam for 7-10 minutes, or until tender and vivid green.
- Meanwhile, in a medium mixing bowl, use a large spoon to stir together cream cheese, mayonnaise, sour cream, shredded mozzarella, shredded Parmesan and minced garlic.
- Lightly pat the drained artichoke hearts with a paper towel to remove excess moisture. Fold in the artichoke hearts, steamed kale, salt, pepper and red pepper flakes into the cream cheese mixture.
- Spread dip evenly into the casserole dish. Bake at 350 degrees for 15-20 minutes, or until the top is golden and sides are bubbling. For an even more golden-brown top, turn the oven to “broil” for one minute. Remove from the oven and let cool for 5 minutes before serving with tortilla chips. Enjoy!
Notes
- I use pre-torn bags of Nature’s Greens kale. Roughly hand-torn kale greens with stems removed also work.
- Keep leftovers refrigerated in a covered container for 4-5 days. Reheat in the oven at 350 until warmed through, about 10 minutes. You can also reheat a single serving in the microwave in 1 minute.
Connie says
My coworker made this and I loved it. I want to make for Christmas Day. Can this be made in advance and refrigerate until baking? My only concern is the kale. I'm making three days in advance.
Cassidy Reeser says
My reply is too late for Christmas Day, but just in case anyone else has this question in the future: Yes, this recipe can be made in advance! I would just assemble the dip then cover it and refrigerate it for up to 48 hours. It may need an additional 5 minutes in the oven to heat through, but otherwise bake per the recipe.
Nancy says
Total crowd pleaser that I did not want to share with the rest of the crowd it was so delicious! Easy recipe and will definitely be made on repeat😍