Kale and Artichoke Dip

This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat. Kale adds heartiness and packs in a variety of nutrients-it's one of the healthiest vegetables you can eat.
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

1 1/2 cups thawed, squeezed and chopped frozen kale (about 5 ounces)

1/2 cup thawed and roughly chopped frozen artichoke hearts (about 2 ounces)

3/4 cup shredded low-fat Swiss cheese

3/4 cup skim milk

1/3 cup freshly grated Parmesan

4 ounces reduced-fat cream cheese, at room temperature

1/2 teaspoon Worcestershire sauce

Large pinch cayenne pepper

Kosher salt

1 small clove garlic, finely minced

Multi-grain corn tortilla chips, for serving

Directions

  1. Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.

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