Kale & Artichoke Dip Recipe

Prepare kale

Wash the kale thoroughly, strip the leaves from the stems, and finely chop until you have about 4 packed cups. Pat dry with paper towels or spin in a salad spinner to remove excess moisture.

Sauté kale

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped kale and a pinch of salt and sauté, stirring occasionally, until wilted and tender, about 4–6 minutes. Remove from heat and let cool slightly.

Prepare artichokes

Drain the canned/jarred artichoke hearts well and pat them dry. Chop coarsely into bite-size pieces (about 1/2-inch). If pieces are very wet, blot with a paper towel.

In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or handheld mixer on low to mix until smooth and homogenous, about 1–2 minutes.

Stir in 3/4 cup grated Parmesan and 1 cup shredded mozzarella until evenly distributed. Add minced garlic and lemon juice and mix to combine.

Fold the sautéed kale and chopped artichoke hearts into the creamy base. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Taste and adjust seasoning—add more salt, pepper, or lemon juice as desired.

Preheat the oven to 375°F (190°C). Transfer the dip mixture to a shallow ovenproof baking dish (about 1 to 1.5 quart). Smooth the top with a spatula.

Sprinkle the top with the extra 2 tablespoons grated Parmesan and a light dusting of mozzarella if you like a cheesy crust. Bake uncovered for 18–22 minutes, until the dip is bubbly and the top is lightly golden.

Remove from oven and let rest 5 minutes. If using, sprinkle lemon zest on top for a bright finish. Serve warm.

Serve warm with pita chips, toasted baguette slices, fresh vegetables (carrot sticks, cucumber, bell pepper), or crackers. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 10–12 minutes or microwave in short intervals until warm.