Hot Kale and Artichoke Dip Recipe

Name: Hot Kale and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1/2 whole Yellow Onion, Diced; 2 cloves Garlic, Minced; 1 bunch Lancinato Kale, Stems Removed, Chopped; 8 ounces, weight Frozen Artichoke Hearts, Thawed; 8 ounces, weight Cream Cheese, Softened; 1/2 cups Mayonnaise; 1 cup Shredded Pepper Jack Cheese; 1/4 teaspoons Kosher Salt; 1/4 teaspoons Black Pepper; 1- 1/2 cup Crushed Potato Chips

Servings: persons

2 Tablespoons Olive Oil
1/2 whole Yellow Onion, Diced
2 cloves Garlic, Minced
1 bunch Lancinato Kale, Stems Removed, Chopped
8 ounces, weight Frozen Artichoke Hearts, Thawed
8 ounces, weight Cream Cheese, Softened
1/2 cups Mayonnaise
1 cup Shredded Pepper Jack Cheese
1/4 teaspoons Kosher Salt
1/4 teaspoons Black Pepper
1- 1/2 cup Crushed Potato Chips

1
Preheat oven to 375 degrees F.
2
In an 8-inch cast iron skillet or other stove-to-oven pan, heat olive oil over medium heat.
3
Cook onions and garlic just until fragrant, about 30 seconds.
4
Stir in kale.
5
Cook just until it starts to wilt.
6
Stir in artichoke hearts.
7
Continue cooking until kale is softened and artichokes are warmed through.
8
While kale and artichokes are cooking, mix cream cheese, mayonnaise, pepper jack cheese, salt, and pepper together in a bowl.
9
Stir cheese mixture into hot kale and artichoke hearts.
10
Mix well and cook until cheese is melted and dip is creamy.
11
Sprinkle potato chips over the top.
12
Bake in preheated oven until cheese is bubbly and chips have browned, approximately 15 minutes.
13
Allow to cool slightly.
14
Serve hot.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1/2 whole Yellow Onion, Diced, 2 cloves Garlic, Minced, 1 bunch Lancinato Kale, Stems Removed, Chopped, and more.

Yes, Hot Kale and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Kale and Artichoke Dip

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