Kale Artichoke Dip

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Serves: 8
Prep Time: 12 minutes
Cook Time: 20 minutes

What You Need

  • 6 ounces Nature's Greens® Kale, cut into bite-sized pieces
  • 8 ounces cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup shredded mozzarella
  • 3/4 cup shredded Parmesan
  • 2 cloves garlic, minced
  • 14 ounce can Artichoke heart quarters, drained
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

What You Do

  1. Preheat oven to 350 degrees F. Lightly spray a one quart casserole dish with cooking oil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Recipe 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.


Recipe courtesy of Cassidy Reeser, RDN from @cozypeachkitchen.

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