Kale Artichoke Dip
An updated take on classic spinach 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.
Notes
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.