Need an idea for a potluck or game day snack? Make our Kale Artichoke Dip. It’s a twist on the classic spinach dip but made with kale.
It’s tough to beat a hot and cheesy spinach and artichoke dip. Such a total crowd-pleaser. But, we think we’ve done it here. This version uses tasty extra-healthy kale instead of spinach. We used the bagged SuperFit chopped kale to make this quick and easy.
Read more about this delicious kale and artichoke dip below or click here to head straight to the recipe.
In addition to the kale it also, of course, has the artichokes. We prefer the ones that are canned and packed in water (like this) over marinated artichoke hearts because we don’t really want an acidic or briny flavor here. But if you have a brand of marinated artichokes that you love, go with it.
The dip also has Greek yogurt in there for creaminess, along with cream cheese, mozzarella, and Parmesan for all that very important cheese.
How To Make Kale Artichoke Dip
The best thing about this dip (other than the taste!) is that it’s super-quick to make with only about 10 minutes of hands-on time. Then it goes into the oven and is ready when it’s bubbling, about 20 minutes.
First, get your oven preheating to 425°F and warm olive oil in a saucepan on the stove over low heat. Using an oven-safe pan like a cast-iron skillet means it can go from stovetop to oven, saving you a dish. Add your minced garlic, then increase the heat and add chopped kale and salt to the pan. Cook for a few minutes until wilted.
Take the pan off of the heat and add in your artichokes, cream cheese, mozzarella, Parmesan cheese, and some black pepper. Stir until well combined and then stir in the Greek yogurt. Transfer to a baking dish if your pan isn’t oven-safe.
Bake until the kale artichoke dip is bubbling and browned on top. Let it sit for a few minutes, then it’s time to dig in! Just keep in mind that the dish is still hot.
Serving Artichoke Dip
There’s plenty of options on what to dip in this delicious recipe. Fresh bread, pita wedges, tortilla chips, or crackers are great choices. You could also get in more veggies by serving raw vegetables like carrot sticks with this. Let me know in the comments below your favorite match for this dip recipe.
More Hot Dip Recipes
Can’t get enough of the warm, melty dip recipes? I have plenty of options, so there’s something for everyone.
- Buffalo Chicken Dip – this easy version is made in the Instant Pot
- Slow Cooker Pizza Dip – all the flavors you love about pizza, in dip form
- Jalapeno Popper Dip – way easier to make than regular jalapeno poppers, but just as satisfying
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 10 oz. finely chopped kale leaves
- 1/2 tsp. salt
- 1 (14 oz.) can artichokes packed in water, drained and chopped
- 8 oz. light cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. black pepper
- 1 cup Greek yogurt
- Preheat oven to 425°F. In a large saucepan warm the olive oil over low heat. Add the garlic. Stir 1 minute. Increase heat to medium-high and add the kale and salt. Cook while stirring until very wilted, 3 minutes.
- Remove from heat. Stir in artichokes, cream cheese, mozzarella, Parmesan and black pepper. Once well-combined, stir in yogurt.
- Transfer to a baking dish and bake until browned on top and bubbling, 20-25 minutes.
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Disclosure: I was hired by SuperFit Greens to develop this recipe for the packaging and I have permission to use the recipe and picture on this site. However, I have not been compensated in any way to promote SuperFit on my sites or on social media. All opinions are my own.
This post originally appeared in December 2016 and was revised and republished in January 2023.