A classic since the 50s, spinach artichoke dip is one of my favorite things to eat. It is perfect for a party or just a night at home in front of the TV. I developed this Kale Artichoke Dip recipe for a special at one of the restaurants where I was the executive chef—Third & Vine in Jersey City. I have since left the restaurant and the Northeast all together for the warmth of sunny Florida. It is great served hot, cold, or room temperature, which makes it super versatile.
I learned a lot about cooking from my mother and grandmother growing up in rural Ohio, and the love of food they taught me brought me to being a chef. Though my mother never made an artichoke dip—to be honest, I doubt my mother knew what an artichoke was before she was in her 40s.
As I said, I love the classic spinach artichoke dip, but I’ve decided to change it up by using kale instead for this recipe. It makes the dip a little heartier, and although your guests may not immediately know it is kale rather than spinach, I think they’ll notice a subtle difference.
I hope you enjoy!
Kale Artichoke Dip
Equipment
- food processor
- large sauté pan/skillet
- mixing bowl
- rubber spatula
- electric hand or stand mixer
- 9 X 13 baking dish or 6-8 oven-safe ramekins
Ingredients
- 1 8 oz package cream cheese
- 14 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 2-3 garlic cloves
- 1 pound frozen artichoke hearts, thawed
- 1 pound kale
- pinch nutmeg (optional)
- 1 cup shredded mozzarella cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Lightly butter a 9 X 13 baking dish or individual ramekins.
- Sauté the kale in olive oil with minced garlic, salt, pepper, and nutmeg until wilted and tender for about 12 to 15 minutes.
- Remove the kale to a plate and allow it to cool. Place the sautéed kale and artichoke hearts in the bowl of a food processor and pulse to chop.
- In a medium bowl, blend together cream cheese, mayonnaise, Parmesan cheese, and Romano cheese using an electric mixer until well combined and creamy.
- Fold in the chopped kale and artichoke mixture. Taste and adjust seasoning with salt and pepper as needed.
- Transfer the mixture to the prepared baking dish or ramekins and top with the shredded mozzarella cheese.
- Bake in the preheated oven for 15 to 20 minutes, until bubbly and golden brown. Serve with grilled bread and/or assorted crackers.