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.
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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
- 1/3 cup greek yogurt
- 1/3 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 6-8 garlic cloves, minced
- 14 ounce can artichoke hearts
- 12 ounce bag chopped frozen kale
- pinch nutmeg (optional)
- 1 1/2 cup grated mozzarella cheese
- salt and pepper to taste
- 1 yellow onion
- 4 slices thick cut bacon
Instructions
- Preheat oven to 350 degrees.
- Thinly slice the onion and cut the bacon into small pieces.
- Cook the bacon until crips and golden, remove to a plate lined with a paper towel and set aside.
- Pour off all but about a tablespoon of the bacon fat. Add the onions, a little kosher salt, and black pepper to the pan. Stir to coat and then place a lid on the pan so the onions can sweat.
- Cook the onions over medium heat until soft and allow them to slowly caramelize. When the onions are a nice caramel color add the minced garlic and cook until fragrant.
- Place the artichoke hearts in a food processor and pulse until well chopped, or chop using a knife.
- In a medium bowl, blend together cream cheese, greek yogurt, and mayonnaise, until well combined.
- Add in the kale, artichoke hearts, half the mozzarella, all of the Parmesan and Romano, and the caramelized onion mixture. Mix well.
- Crumble in most of the bacon leaving about 1/4 for garnishing. Mix well.
- Add in the nutmeg and mix well.
- Taste and adjust seasoning with salt and pepper as needed.
- Transfer the mixture to the baking dish or ramekins and top with the shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden brown. Serve with grilled bread, assorted crackers, and/or veggies.
