Kale Artichoke Dip

November 27, 2015

Finished Kale Dip

So I usually buy Kale, try a recipe, not like it, then throw the rest in the trash because it has gone bad. Does that sound familiar in your
household?. Well I came across a recipe in the Clean Eating magazine called Kale Artichoke Dip. Let’s just say I found a way to love Kale!  I took this dip to our Thanksgiving dinner yesterday. It was a hit even for those like me who do not usually like kale.


  • 2 tbsp coconut oilFinished Kale Dip
  • 1/4 small red onion (about 1/4 cup)
  • 2 cups of kale, stemmed and roughly chopped
  • 4 scallions thinly sliced
  • 1 clove of garlic, minced
  • 1 12 oz bag frozen artichokes, thawed (or use jarred and drained)
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp almond or coconut milk
  • 2 tsp sea salt
  • black pepper to taste
  • red pepper flakes to give it a kick. I used about 1/4 tsp and sprinkled over the mixture.


Preheat oven to 350 degrees F.

In a wide skillet over medium heat add the onion, scallions, and garlic.  Cook about 3-4 minutes or until the onions begin to tender.onion/garlic mixture

Add kale and cook another 5 minutes. Remove pan from heat and let cool for 15-20 minutes.adding kale to the pan

Meanwhile in a food processor add artichokes, cheese, lemon juice, milk, salt and black pepper.  Next add the kale.

Pulse until mixture is semi-smooth.

Pour mixture into a 8 x 8 pan. Sprinkle red pepper flakes for an extra kick (optional)

Bake for 30 minutes until top is golden brown.

Let dip cool 5-10 minutes before serving.

This is a great dip with crackers, tortillas, or better yet vegetables.



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