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Kale and artichoke dip recipe

Kale and Artichoke Dip Recipe

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If you love cheesy spinach dip, then you’ll go head-over-heels for this creamy kale and artichoke dip!
Course appetizers
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 12 servings
Calories 194
Author Cheryl Najafi


  • 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.


Calories: 194kcal | Carbohydrates: 4g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 342mg | Potassium: 88mg | Fiber: 1g | Sugar: 0.4g