Kale and Artichoke Dip

Kale and Artichoke Dip

This is surely the most depraved way to put something as healthy as kale into your body. This dip sees kale link hands with mayo and cheese, the bad boys of the appetizer realm, to join the ranks of hot, melty, addictive appies. Rich and decadent, with a crunchy lid of broiled cheese, this dip calls hungry noshers to it like a siren song.  But it has kale in it, so it’s basically health food right?

Kale and Artichoke Dip

Significantly adapted from Cozy Apron (Outrageously Cheesy Kale Dip)


6 oz curly kale (about 1 medium-sized head)
12 oz cream cheese (this is usually 1 ½ standard-sized cream cheese “bricks”)
1 cup full-fat sour cream
½ cup mayonnaise
1-170 ml jar artichokes, drained and chopped
2 cloves of garlic, minced or pressed
1 generous cup grated fontina cheese
1 generous cup grated white cheddar cheese
½ cup grated asiago cheese
2 tbsp chopped flat-leaf parsley
Juice from 1 lemon
Freshly ground black pepper
Pita bread, for serving(see note at end for pita chip recipe)


Preheat the oven to 400 degrees F. Grease a medium-sized shallow baking dish and set aside. Fill a large bowl with ice water and set in the sink. Place a large pot of salted water over high heat and bring to a boil. Place the kale in the water and cook for 30 seconds. Plunge the kale into the ice bath to shock it and let it cool down. Once the kale is cool enough to be handled, squeeze as much excess water as you can from it and transfer to a cutting board. Remove and discard the tough ribs from the kale (this includes the thick stems). Finely chop the kale leaves and again squeeze out as much moisture as possible. You want to get rid of as much of the water as possible or you will wind up with a thinner dip than desired.

In a large bowl, beat the cream cheese (by hand or with beaters) until soft and smooth. Gradually stir in the sour cream and mayo until everything is smooth and lump-free. Fold in the chopped artichoke hearts, chopped kale, and minced garlic. Stir in half of the grated cheeses (reserving the remaining half), parsley, lemon juice, and plenty of freshly ground black pepper. Taste the dip and decide if it needs any salt or more pepper.

Scrape the dip into the prepared baking dish and top with the remaining cheese. Bake for 20 minutes then turn on the broiler and let the dip get golden brown on top (this will take another 3-5 minutes). Serve piping hot with plenty of pita chips and crunchy veg.

Pita Chips

Preheat oven to 400 degrees F. Slice pita breads into eighths. Drizzle with olive oil to coat each triangle and sprinkle with a good pinch of coarse salt. Bake in a single layer on a lined baking sheet for 15-20 minutes, turning halfway through. Let cool to room temperature – this won’t take long – and serve alongside dip. These chips can easily go into the oven while preparing the dip and be ready to eat alongside it when it comes out all bubbling and cheesy.

Kale and Artichoke Dip