Kale Artichoke Dip

Kale Artichoke Dip

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.

Watch the YouTube video here.

I hope you enjoy!

Kale Artichoke Dip

Chef Lynn
An updated take on classic spinach dip.
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 8 people


  • 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


  • 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


  • 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.


This kale artichoke dip holds well in a warm crockpot on a buffet for a cocktail party—or in a chafing dish. I definitely prefer to serve it hot, so the mozzarella on top is stringy and brown—I would suggest leaving off the mozzarella if you intend to serve it cold.
I like to toast the bread with some of the left over bacon fat. Brush the cut sides of the bread with the bacon fat, place it on a rack on a baking sheet and toast in the oven while the dip bakes. Toast for about 15 minutes turning half way through – until golden and crisp.
Another fun and delicious way to enjoy this recipe is to make it into a mac and cheese. Before you blend the cheeses and mayo, add the mozzarella, an additional 1/4 cup of grated cheddar cheese, and 1/2 cup heavy cream. Blend everything well with an electric mixer, fold in the kale and artichoke mixture, and then fold into one pound of cooked pasta. Place in a buttered baking dish, top with a mixture of breadcrumbs and butter, and bake until golden brown and bubbly, for about 20 to 30 minutes.
Keyword dips, entertaining

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