California Style Kale & Artichoke Dip Recipe

Prepare the kale

Bring a medium pot of salted water to a gentle boil. Add the chopped kale and blanch for 30 seconds to 1 minute until bright green and slightly tender. Drain in a colander, then immediately plunge into an ice bath to stop cooking. Squeeze out as much water as possible (use a kitchen towel or your hands) and roughly chop again if needed.

Prep the artichokes

Coarsely chop the drained artichoke hearts so pieces are bite-sized and will distribute evenly through the dip.

Mix base ingredients

In a large bowl, combine the room-temperature cream cheese, sour cream, and mayonnaise. Whisk or beat with a spatula until smooth and homogenous.

Add cheeses and seasonings

Fold the grated Parmesan, shredded mozzarella, minced garlic, lemon juice, olive oil, red pepper flakes, salt, and black pepper into the cream mixture until evenly incorporated.

Combine kale and artichoke

Fold the squeezed chopped kale and chopped artichoke hearts into the cheese mixture, ensuring even distribution. Taste and adjust seasoning (add up to 1/4 tsp more salt or a squeeze more lemon if needed).

Bake the dip

Preheat the oven to 375°F (190°C). Transfer the mixture to a shallow ovenproof dish (about 9-inch round or equivalent). Smooth the top and sprinkle a light additional 1–2 tbsp Parmesan or a little extra mozzarella if you like a bubbly top. Bake for 18–22 minutes, until the edges are bubbling and the top is lightly golden.

Finish

Remove from oven and let rest 5 minutes before serving. If desired, grate the optional lemon zest over the top and sprinkle the optional extra Parmesan.

While the dip bakes (or up to 1 hour ahead), combine the diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, olive oil, salt, and black pepper in a small bowl. Stir gently to combine, taste, and adjust seasoning. Let sit at room temperature at least 10 minutes for flavors to meld. Refrigerate if preparing early, and bring to room temperature before serving.

Just before serving, spoon a few heaping tablespoons of the rustic salsa onto the center or side of the warm dip for a bright, fresh contrast. Alternatively, serve salsa on the side so guests can add as they like.

Stack 2–3 corn tortillas and cut into 6 wedges (or desired chip shape). Repeat with remaining tortillas.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high until a small piece of tortilla sizzles and bubbles (about 350°F / 175°C). If you don't have a thermometer, watch for steady bubbling when test piece is added.

Fry the tortilla wedges in batches (do not overcrowd), turning occasionally, until crisp and lightly golden, 1–2 minutes per side. Use a slotted spoon to transfer chips to a paper towel–lined tray and immediately season with 1/4 tsp salt per batch. Repeat with remaining chips.

Alternatively, bake the chips on a single layer at 400°F (200°C) for 8–12 minutes, flipping once, until crisp. Toss with salt right out of the oven.

Place the warm California Style Kale & Artichoke Dip in the center of a serving platter. Spoon rustic salsa on top or to the side as preferred. Arrange the hand-cut tortilla chips around the dip.

Garnish with optional extra Parmesan and lemon zest. Serve immediately while dip is warm and chips are crisp.