Artichoke Dip is such a classic. You see it in bars and restaurants across America and it is tough to resist ordering it on a menu. Served with a baguette, pita bread, or chips, the warm and creamy classic is tough to beat. There are variations as many as there are recipes. With this classic version scaled down by many chefs we add kale in place of the usual spinach for a richer and (healthier?) texture.
Ingredients for Artichoke Kale Dip
- Parmesan cheese. Acts as a binder but also gives it the classic tang and string texture. You can also try asiago, romano, pecorino, manchego, or similar styles of cheese.
- Kale. We use curly kale here, but you can of course use classic spinach, or a combination of the two. Chefs have even used collard greens in some cases, but make sure to braise first for a softer texture.
- Panko. This gives it the crusty crunch. You can opt out of this, or use gluten free breadcrumbs if preferred.
- Heavy cream and mayo. Act as the filler an binder. If you prefer a low fat version you can use alternatives, but might end up with a watery product.
- Lemon. Gives it a zest, but also helps to cut through the astringent kale.
Good options for dipping
Baguette slices come to mind in most restaurants, but here are a few other things that taste great:
- Slice some of your favorite veggies for a low carb and healthier dipping option. Cucumbers, carrots, celery, brocolli, cauliflower all work great.
- Toasted pita bread with olive oil and garlic powder or salt work wonders.
- Melba toast is a great alternative to crackers or baguette.
- Try using broken pieces of croissant for a rich indulgence.
Great other uses for leftover Artichoke Kale dip
- Use as a topping for baked chicken breasts.
- Use as a creamy sauce on pasta.
- Serve as a topping for steamed rice.
- Add shrimp, crab, or lobster for a nice seafood dish.
- Add crispy bacon or prosciutto to take it to a new level.
- Spoon over a split baguette and bake a second time for a pizza-like treat. You can also use on pizza dough as a sauce!
Artichoke Kale Dip
Artichoke Kale Dip is a variation on the creamy classic!
Equipment
1 Baking dish
1 rubber spatula
1 Large non stick pan
Ingredients
- 5 ounces Kale destemmed and chopped
- 8 ounces Artichokes jar or can, drained of half the juices
- 1 each Shallot finely chopped
- 8 ounces Cream cheese
- .5 cups Heavy cream
- .5 cups Mayonnaise
- .5 each Lemon juiced
- 3 ounces Parmesan cheese grated
- .5 tsp Sea salt
- .5 tsp Black pepper
For breadcrumb topping
- .5 cups Panko
- 3 tbsp Olive oil
- .5 tsp garlic powder
- 1 ounce Parmesan cheese grated
- 2 sprigs Italian parsley finely chopped (optional)
Instructions
- Prep the ingredients. Mince the shallots. Chop the kale. Drain the artichokes of half their liquid. Preheat the oven to 350 degrees.
- In a small bowl, make the breadcrumb topping by mixing the panko, olive oil, parsley (optional), 1 ounce parmesan, and garlic powder.
- In a large non stick pan, saute the shallot with olive oil lightly.
- Add the chopped kale and continue to cook several minutes over low heat, being careful not to burn.
- Add the artichokes, heavy cream, cream cheese, salt and pepper. Allow to soften for several minutes and mash with spatula. Then add the parmesan, mayo, and lemon juice. Cook gently for about one minute until incorporated.
- Pour into a baking dish. Sprinkle the breadcrumb topping evenly over the mix. Bake in oven for about 20-25 minutes or until bubbly and golden brown. Serve with favorite bread, crackers, or veggies of choice. Bon appetit!
Nutrition
Serving: 3ozCalories: 253kcalCarbohydrates: 6gProtein: 5gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 42mgSodium: 478mgPotassium: 104mgFiber: 1gSugar: 1gVitamin A: 1682IUVitamin C: 11mgCalcium: 145mgIron: 0.4mg
Tried this recipe?Let us know how it was!
