Once in a while, we whip up a recipe that tastes so good, it actually hurts our feelings. Thus is the case with our creamy kale and artichoke dip recipe. Between the gooey blend of jack, Swiss and Parmesan cheese, flavorful kale and hefty chunks of artichoke hearts, we swoon over every bite.
It’s almost worth doubling the recipe on the principal for wanting a backup in case the dip disappears too fast. We’re slightly ashamed to admit that we skipped the chips and ate it directly out of the bowl in the test kitchen—no joke.
We included crushed red pepper for a little spice, but for your friends who really like it hot, you can go about it several ways. Additional crushed red pepper is the obvious choice, but you can also add diced Hatch green chilies. Or, if you really want to maximize the heat, add fresh-diced jalapeños with most of the seeds still intact.
Step this dip recipe up a notch by serving it in a homemade bread bowl!
Kale and Artichoke Dip Recipe
- 2 Tbsp olive oil
- 1/2 medium onion
- 1/2 tsp salt
- 1 bunch kale, deveined and chopped into small pieces
- 2 10 oz boxes artichoke hearts, defrosted
- 2 cloves garlic, minced
- 8 oz cream cheese
- 1/4 cup Parmesan cheese, grated plus more for topping
- 1/2 cup Swiss cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded and divided
- 1 tsp Worcestershire sauce
- 1/2 tsp red pepper flakes, or more to taste
- Preheat the oven to 450 degrees and spray a 2-qt casserole dish with cooking spray. Place a large skillet over medium-high heat and add olive oil. Add onion and salt and cook 3–4 minutes until soft and translucent.
- Add the kale and toss gently to combine. Continue cooking about 5–6 minutes, tossing kale often until bright green and beginning to soften. Squeeze all excess moisture from artichoke hearts and coarsely chop them. Add garlic and artichoke hearts to skillet and cook just long enough to warm through.
- Transfer the veggie mixture to a large mixing bowl and add cream cheese, Parmesan, Swiss cheese and Monterey Jack cheese. Mix until all ingredients are evenly distributed then add Worcestershire sauce and red pepper flakes.
- Season to taste with additional salt if necessary then transfer to prepared baking dish and sprinkle with a bit more Parmesan cheese.
- Bake about 20–25 minutes until bubbly and golden brown on top. Let set for 5 minutes before serving with plenty of tortilla chips.
Make the effort to finely chop the kale—it doesn’t cook down the same way spinach does.