Creamy Kale Artichoke Dip
Active Time: 15 minutes • Total Time: 50 minutes
Yields: 4 Servings
- 2 teaspoon extra-virgin olive oil
- 1/2 yellow onion
- pinch salt
- 1 clove garlic
- 5 ounces Earthbound Farm Organic Kale
- 14 ounces artichoke hearts
- 1/2 cup white beans
- 1/4 cup organic reduced-fat cream cheese
- 1/4 cup organic nonfat Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded Monterey Jack cheese
This recipe comes to us from our partner Amelia Winslow, who cooks and blogs at Eating Made Easy. It’s a brilliant take on a legendary game-day snack, featuring our flavorful organic Kale.
“I don’t think I’ve ever met anyone who doesn’t love spinach artichoke dip,” Amelia says. “Trouble is, it’s not exactly a ‘light’ dish. But this spinach artichoke dip — actually, Kale Artichoke Dip — is not only delicious but also nutritious. Really. And it’s every bit as good (better, if you prefer less grease and more flavor) as the traditional versions of this crowd pleaser.”
What makes this dip awesome? First, the greens: our Kale adds wonderful flavor with a nice texture, and the leaves hold up perfectly, even cooked amid the dip’s richer ingredients. Blending soft white beans into a smooth purée achieves the creaminess you want in this recipe, but in a much healthier way — and the beans add heart-healthy fiber. And cheese…well, cheese makes everything better!
“The first time my husband tasted this recipe, he asked me — in all seriousness — if we could have this as an appetizer before dinner every night,” Amelia says. “My 3-1/2-year-old daughter was a bit more skeptical, since she claims not to like ‘finich’ (her word for spinach). When I told her the greens in the dip were actually kale rather than spinach, she still hesitated…then I told her the whole thing was mostly melted cheese, and she was all in. She ended up loving the dish, and she gobbled up those deep green leaves as eagerly as we did.”
This recipe serves about 4 people as an appetizer. (Consider doubling the recipe for a group. It disappears fast!)
Preheat the oven to 400 degrees F.
Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes or until soft, adding 1-2 tablespoons water if you need more moisture.
Sprinkle the onion with a pinch of salt, then add the garlic and stir for 1 minute.
Stir in the Kale, a few handfuls at a time, depending on the size of your skillet. (Cover your skillet so the greens steam faster.) Stir frequently as you add more greens until they begin to wilt.
Uncover the skillet and reduce the heat to low. Stir in the artichoke hearts, white beans, cream cheese, yogurt and Parmesan cheese and mix until combined thoroughly.
Pour the mixture into a small baking dish and sprinkle the jack cheese on top. Bake for 15 to 20 minutes, or until the cheese on top is melted and browned a bit.
Let the dip cool for 5 to 10 minutes, then serve with crunchy carrots or other raw veggies, toasted baguette slices, tortilla chips or pita chips.
Per serving: Calories 270, Fat 13 grams, Cholesterol 20 mg, Sodium 580 mg, Carbohydrates 27 grams, Fiber 11 grams, Sugars 5 grams, Protein 15 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 15%, Vitamin C 70%, Calcium 25%, Iron 15%.
Great healthful update to a classic
Great recipe! I pureed the beans with the cream cheese before adding to the pot. Pretty sure my folks would have objected to beans in their dip – but not to the tasty result! I did add some extra seasoning as well (Penzey’s Fox Point and Justice). Thanks for sharing!