Kale and Artichoke Dip

Kale and Artichoke Dip

This recipe is a twist on the traditional Spinach and Artichoke dish! It's packed with vitamins A, C, B6, and K. High in dietary fibre and a good source of iron, and potassium.


  • 1 - 14 ounce can, drained, rinsed and chopped coarsely
  • 1/2 cup light cream cheese softened
  • 2 cups plain Greek yogurt
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup shredded Mozzarella cheese
  • 1 teaspoon fresh garlic minced
  • ½ lemon juiced
  • ½ tsp Dijon mustard
  • 1 tsp onion powder or dehydrated onion
  • 2 cups kale rinsed & chopped
  • Pinch of cayenne or a dash of hot sauce
  • Salt and pepper to taste


  • Preheat oven to 400 degrees.
  • In a large bowl combine the artichokes, cream cheese, yogurt, Parmesan cheese, ¼ cup of the Mozzarella, garlic salt, and pepper, hot sauce or cayenne and kale until completely mixed together.
  • Pour into a 1 1/2 quart dish or pie plate. Don't worry the kale with reduce down as it bakes. Cover and bake for 20 minutes. Stir and bake for an additional 10 minutes or until kale is cooked. Add the remaining ¼ cup of Mozzarella cheese on top and bake uncovered for 5 minutes.
  • Serve hot with tortilla chips, whole-wheat pitas, or crackers.


This appetizer freezes well. It's an easy appetizer to make ahead of time and take to dinner parties.