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This kale artichoke dip is creamy, cheesy, and packed with savory flavor, with tender kale and artichokes in every scoop. It’s warm, rich, and easy to serve straight from the skillet or with an optional bubbly cheese topping.
This artichoke kale dip is an easy choice for parties, game day, or casual snacking. Add it to a spread of my Game Day Recipes with something like Buffalo Chicken Dip, or serve it alongside my BLT Dip when you want a mix of warm and cold dips.
Why You’ll Love This Recipe
- Creamy with plenty of texture: The cream cheese base is smooth and rich, while the kale, artichokes, peppers, and onions give you something in every bite.
- A little heat: Jalapeño adds a mild kick, but you can leave it out or remove the seeds for less heat.
- Easy to serve: Put out tortilla chips, crackers, toasted bread, vegetables, or pork rinds and let everyone choose.
- No baking required: The dip is ready once the warm vegetables are stirred into the creamy base. A bubbly cheese topping is optional.
Ingredients Needed
- Mini sweet red peppers: Thinly slice them so they soften quickly in the skillet.
- Yellow onion: Adds savory flavor and a little sweetness.
- Jalapeño: Optional. Remove the seeds and membranes if you want less heat.
- Baby kale: Wilts quickly and gives this dip its signature kale flavor.
- Garlic: Fresh minced garlic adds flavor to the sautéed vegetables.
- Olive oil: For cooking the vegetables.
- Artichoke hearts: Drain them well and roughly chop them into bite-sized pieces.
- Cream cheese: Let it soften so the dip is easy to mix.
- Sour cream: Adds creaminess and a little tang.
- Mayonnaise: Helps create a smooth, rich base.
- Parmesan cheese: Adds salty, cheesy flavor throughout the dip.
- Lemon juice: Brightens the creamy mixture.
- Salt and black pepper: To season the dip.
How to Make Kale Artichoke Dip
Sauté the vegetables
Heat the olive oil in a skillet over medium-high heat. Add the sweet peppers, onion, jalapeño, kale, and garlic. Cook until the vegetables are tender and the kale has wilted.
Mix the creamy base
Stir the softened cream cheese, sour cream, mayonnaise, Parmesan, lemon juice, salt, and black pepper together in a large bowl. Fold in the chopped artichokes.
Fold everything together
Add the warm sautéed vegetables to the cream cheese mixture. Stir until the vegetables are evenly distributed and the dip is creamy.
Serve it warm
You can serve the dip right away. If you want a bubbly cheese topping, transfer it to an oven-safe dish, sprinkle with a little shredded mozzarella, and broil just until the cheese melts and starts to brown.
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Tips for the Best Kale Artichoke Dip
- Soften the cream cheese: Soft cream cheese blends much more easily with the other ingredients.
- Drain the artichokes well: Too much liquid can thin out the dip.
- Adjust the jalapeño: Skip it for a mild dip or keep some of the seeds for more heat.
- Don’t overcook the kale: Cook it just until it wilts and becomes tender.
- Broil only if you want to: The dip does not need to be baked to be ready to serve.
What to Serve With Kale Artichoke Dip
You can serve this dip with whatever fits the rest of your menu.
- For game day: Set it out with tortilla chips and add something crispy like my Air Fryer Fried Chicken Wings for a more filling spread.
- For a party appetizer: Serve it with toasted baguette slices, crackers, or pretzel crisps so guests have a few options for scooping.
- For fresh vegetables: Bell pepper slices, celery, and cucumber all work well with the creamy dip.
- For a lower-carb option: Pork rinds are sturdy enough for scooping and are the option pictured with the original recipe.
You can also browse my Dip Recipes when you want a few different dips on the table.
Variations
- Use spinach: You can replace the baby kale with baby spinach if that’s what you have. Since this recipe is made and pictured with kale, kale remains the main version of the recipe.
- Make it mild: Leave out the jalapeño or remove the seeds and membranes before slicing it.
- Add a cheesy top: Transfer the finished dip to an oven-safe dish, top with shredded mozzarella, and broil briefly until bubbly and lightly browned.
Storage & Reheating
- Store: Keep leftover kale artichoke dip in an airtight container in the refrigerator.
- Reheat: Microwave individual portions until warm, or gently reheat a larger portion before serving.
- Make ahead: Prepare the dip in advance, refrigerate it, then warm it before serving.
FAQs
This version is best served warm, when the cream cheese mixture is soft and creamy.
No. The dip is ready once the warm sautéed vegetables are mixed into the creamy artichoke base. Broiling it with mozzarella is simply an optional finish.
Kale Artichoke Dip
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Ingredients
- 1 tbsp Olive Oil, or Avocado Oil
- 3 mini Sweet Bell Peppers, sliced thinly
- ½ Yellow Onion, sliced thinly
- 1 Jalapeño, sliced thinly (optional)
- 5 oz Baby Kale, or Spinach
- 4 cloves Garlic, minced
- 14 oz Artichoke Hearts, drained and roughly chopped into small bits
- 8 oz Cream Cheese, softened
- ¼ cup Sour Cream
- ¼ cup Mayonnaise
- ⅓ cup Grated Parmesan Cheese, from the refrigerated section in the market
- 1 tsp Lemon Juice
- 1 tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sweet peppers, onion, jalapeño, kale, and garlic. Cook for about 8 minutes, stirring occasionally, until the vegetables are tender and the kale is wilted.
- In a large bowl, stir together the softened cream cheese, sour cream, mayonnaise, Parmesan, lemon juice, salt, and black pepper until combined.
- Fold in the chopped artichoke hearts.
- Add the warm vegetables and stir until everything is evenly combined and creamy.
- Serve warm with tortilla chips, crackers, toasted bread, fresh vegetables, or pork rinds.
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Recipe Notes
- Spinach option: Replace the baby kale with 5 ounces of baby spinach.
- Adjust the heat: Leave out the jalapeño for a mild dip. For some heat without as much spice, remove the seeds and membranes.
- Drain the artichokes: Removing as much excess liquid as possible helps keep the dip thick and creamy.
- Optional cheesy topping: Transfer the finished dip to an oven-safe dish, top with shredded mozzarella, and broil until the cheese is melted and lightly browned.
- Make ahead: Prepare the dip ahead of time, refrigerate it, then warm before serving.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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