I made this dip a while back, but I was so impressed with how it turned out, I wanted to reshare it. It’s a play on one of my favorites, spinach and artichoke dip, except it uses kale. When I made this recipe, I found myself with a plethora of kale on hand, and needed something a little creative to make out of it. I was headed into a weekend when I was cooking, so I thought, make it an app!
You can serve this dip hot or cold and for any occasion. Trust me when I tell you, if you’re not a fan of kale, you’ll be saying “kale yeah!” after this one. Enjoy your weekend!
Kale and Artichoke DipSERVES 8-10 PrintDownload
- 1 bunch of kale
- 1/2 cup chopped onion
- 1 clove of garlic
- 1 can of artichoke hearts
- 1 package of cream cheese, room temperature
- 1 cup of crumbled feta cheese
- 1/2 cup Greek yogurt
- 1 Tbsp of Dijon mustard
- olive oil
- salt and pepper
- crackers or crostini
- Clean the kale, trim it away from the stem and roughly chop. In a large sauté pan, heat up about 2 tablespoons of olive oil to medium heat. Add in the chopped onion, with a sprinkle of salt and pepper and cook for about 5-7 minutes until it begins to soften. Add in the chopped kale and another sprinkle of salt. Cook for another 5-7 minutes until the kale is wilted and cooked. Next add in the minced clove of garlic and cook for another minute or so. Remove from the heat and allow the veggies to cool almost completely.
- When the kale has cooled, add it to a food processor along with the artichoke hearts, cream cheese, feta, yogurt, Dijon and another dash of salt and pepper. Pulse the processor until all the ingredients have come together but aren't pureed.
- Taste it to see if it needs more seasoning.
- You can serve this one of two ways. You could serve it cold/room temperature and it would be just fine OR you could put it in a baking dish, top it with a little cheese (maybe parmesan or more feta), bake for about 20 minutes at 350 until it's warmed through and serve it with crackers or crostini.