Kale Artichoke Dip
8 servings This Kale Artichoke Dip is a delicious twist on a classic! Perfect for parties or cozy nights in, it's a recipe I originally created as a chef at Third & Vine in Jersey City. Now that I've traded the Northeast for sunny Florida, I'm excited to share this versatile dip that can be enjoyed hot, cold, or room temperature. Read more While my love of cooking comes from my mother and grandmother back in Ohio, this dip is a departure from their traditional kitchen. Swapping kale for spinach gives the dip a heartier texture and a subtle flavor that your guests will love! Read less x saved ChefLynn Cool Cook October 11, 2024 45 min.45 min.1/5 45 min. 45 min. 1/5 Ingredients: 8 OZ of cream cheese (1 package) 1/3 cup of Greek yogurt 1/3 cup of mayonnaise½ cup of parmesan cheese - grated½ cup of pecorino romano cheese - grated6 - 8 cloves of garlic - peeled and minced14 OZ of canned artichokes12 OZ of kale - defrosted (if frozen) or fresh (1 regular bag)Optionally: Pinch of ground nutmeg1 ½ cup of mozzarella cheese - grated salt (to taste) ground pepper (to taste)1 yellow onion - peeled and finely sliced4 slices of bacon (pork) - cut into small pieces (thick) 8 OZ of cream cheese (1 package) 1/3 cup of Greek yogurt 1/3 cup of mayonnaise ½ cup of parmesan cheese - grated ½ cup of pecorino romano cheese - grated 6 - 8 cloves of garlic - peeled and minced 14 OZ of canned artichokes 12 OZ of kale - defrosted (if frozen) or fresh (1 regular bag) Optionally: Pinch of ground nutmeg 1 ½ cup of mozzarella cheese - grated salt (to taste) ground pepper (to taste) 1 yellow onion - peeled and finely sliced 4 slices of bacon (pork) - cut into small pieces (thick) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Fry Pan or Sauté Pan1x Wooden Spoon or High-Temperature Silicone Spatula1x Plate1x Paper Towel1x Food Processor or Blender1x Kitchen Mixer with Whisk Attachment (or handhald mixer with mixing bowl)1x Silicone Spatula 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Fry Pan or Sauté Pan 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Plate 1x Paper Towel 1x Food Processor or Blender 1x Kitchen Mixer with Whisk Attachment (or handhald mixer with mixing bowl) 1x Silicone Spatula Directions: 1. Prep: Preheat oven to 350°F. Peel and thinly slice the onion. Cut the bacon into small pieces. Pell and mince garlic. Preheat oven to 350°F. Peel and thinly slice the onion. Cut the bacon into small pieces. Pell and mince garlic. 2. Cook the Bacon, Onions & Garlic: Cook the bacon until crips and golden, remove to a plate lined with a paper towel and set aside. Pour off all but about a tablespoon of the bacon fat. Add the onions, a little kosher salt, and black pepper to the pan. Stir to coat and then place a lid on the pan so the onions can sweat. Cook the onions over medium heat until soft and allow them to slowly caramelize. When the onions are a nice caramel color add the minced garlic and cook until fragrant. Cook the bacon until crips and golden, remove to a plate lined with a paper towel and set aside. Pour off all but about a tablespoon of the bacon fat. Add the onions, a little kosher salt, and black pepper to the pan. Stir to coat and then place a lid on the pan so the onions can sweat. Cook the onions over medium heat until soft and allow them to slowly caramelize. When the onions are a nice caramel color add the minced garlic and cook until fragrant. 3. Process Artichokes: Place the artichoke hearts in a food processor and pulse until well chopped, or chop using a knife. 4. Make the Cheese Base: In a medium bowl, blend together cream cheese, greek yogurt, and mayonnaise, until well combined. 5. Assemble the Dip: Add in the kale, artichoke hearts, half the mozzarella, all of the Parmesan and Romano, and the caramelized onion mixture. Mix well. Crumble in most of the bacon leaving about 1/4 for garnishing. Mix well. Add in the nutmeg and mix well. Taste and adjust seasoning with salt and pepper as needed. Add in the kale, artichoke hearts, half the mozzarella, all of the Parmesan and Romano, and the caramelized onion mixture. Mix well. Crumble in most of the bacon leaving about 1/4 for garnishing. Mix well. Add in the nutmeg and mix well. Taste and adjust seasoning with salt and pepper as needed. 6. Bake and Serve the Kale Artichoke Dip: Transfer the mixture to the baking dish or ramekins and top with the shredded mozzarella cheese. Bake in the preheated oven for 25 – 30 minutes, until bubbly and golden brown. Serve with grilled bread, assorted crackers, and/or veggies. Transfer the mixture to the baking dish or ramekins and top with the shredded mozzarella cheese. Bake in the preheated oven for 25 – 30 minutes, until bubbly and golden brown. Serve with grilled bread, assorted crackers, and/or veggies. Notes: This kale artichoke dip holds well in a warm crockpot on a buffet for a cocktail party—or in a chafing dish. I definitely prefer to serve it hot, so the mozzarella on top is stringy and brown—I would suggest leaving off the mozzarella if you intend to serve it cold. I like to toast the bread with some of the left over bacon fat. Brush the cut sides of the bread with the bacon fat, place it on a rack on a baking sheet and toast in the oven while the dip bakes. Toast for about 15 minutes turning half way through – until golden and crisp. Another fun and delicious way to enjoy this recipe is to make it into a mac and cheese. Before you blend the cheeses and mayo, add the mozzarella, an additional 1/4 cup of grated cheddar cheese, and 1/2 cup heavy cream. Blend everything well with an electric mixer, fold in the kale and artichoke mixture, and then fold into one pound of cooked pasta. Place in a buttered baking dish, top with a mixture of breadcrumbs and butter, and bake until golden brown and bubbly, for about 20 to 30 minutes. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.