Healthy Artichoke Dip with Kale
The holy grail of appetizers! This healthy artichoke dip with kale is my take on traditional spinach & artichoke dip. It’s lightened up with greek yogurt and I used kale instead of place to change things up. Serve it up at your next holiday party or family gathering.
Why Make a Healthy Artichoke Dip with Kale?
A good spinach and artichoke dip was always a shareable family favourite when eating out at restaurants. A creamy, cheesy dip served with tortilla chips and warm, crispy pita bread – how could you go wrong?
I wanted to create my own healthy artichoke dip at home. Like everything I try making for the first time at home, I was intimidated to try my hand at it. However, I quickly realized that making spinach and artichoke dip at home is actually pretty easy!
I actually decided to make a kale and artichoke dip instead because I had some kale in my fridge that I needed to use up. I ended up liking it with the kale way more than spinach anyways, and this recipe was born!
Similar to spinach, kale is a great source of fibre, plant-based iron, vitamin K, and folate. So grab a bunch of kale from your local farmer’s market and try this recipe!
Why I Love This Healthy Artichoke Dip with Kale:
- When you make your favourite restaurant foods at home, you’re able to better control what goes into it. In a lot of restaurant food, there’s often more salt in order to preserve it and add flavour. When you make it fresh at home, you don’t need as much of certain ingredients like oil and salt. Don’t get me wrong, I love eating out and trying new restaurants, but it’s good for our health to get in the habit of cooking at home more often.
- It’s lightened up! In this recipe, I used a mix of light cream cheese to reduce saturated fat and greek yogurt to increase the protein content for a more balanced appetizer. I used 2% greek yogurt because I didn’t want to take away too much creaminess, but you could definitely use non-fat greek yogurt if you like.
- The lemon juice serves a double purpose! Not only does the addition of lemon add flavour, it also helps us get more nutrition from the dip. The vitamin C in lemon juice helps us absorb the beneficial iron in kale.
Tips for Making This Recipe:
You can use fresh or frozen kale. Both work well, but if you are using frozen kale be sure to let it defrost and press out the excess water first. For the artichokes, I like to use canned or jarred.
Chop both your kale and artichokes into small pieces. It makes the dip more consistent and creamy, and no one wants giant kale leaves in their dip!
If you want to go totally homemade, make your own pita chips for dipping, too! Cut fresh pitas into even, triangular pieces. Brush lightly with oil and season as you like, then bake at 425F for about five minutes until crispy. You could also serve this dip with vegetable sticks, like carrots, celery or bell pepper.
More Healthy Appetizer Recipes:
- Easy Edamame Hummus
- Baked Cheesy Cauliflower Dip
- Autumn Kale Salad with Maple Balsamic Vinaigrette
- Whipped Feta Dip with Roasted Tomatoes
- Buffalo Cauliflower Wings
- Curry Roasted Cauliflower
Connect with me!
If you make this recipe at home, take a photo and share it with me on Instagram! Don’t forget to follow me on Pinterest where I’m always pinning new and nourishing recipes!
If you love this recipe, please leave a recipe rating and a comment below. It really helps more people find my site and my recipes. Thanks for being here!
Healthy Kale and Artichoke Dip
- 8 ounces light cream cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup grated parmesan cheese
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1 cup canned artichoke hearts, chopped
- 2-3 cups chopped kale, loosely packed
- 3 tbsp white cheddar cheese, grated
- Preheat oven to 425F. In a mixing bowl, combine cream cheese, greek yogurt, parmesan, lemon zest, lemon juice, garlic, salt and pepper.
- Fold in chopped artichoke hearts, kale and white cheddar cheese. Transfer mixture to an oven-safe baking dish.
- Bake at 425F for 20 minutes. Allow dip to cool for 5-10 minutes before serving. Enjoy with chips, pita, or veggie sticks!
This recipe is delicious!!! I made it for my family over the Holidays and I’m making it again for NYE tonight ☺️
YAY! Thanks Anastasia. 🙂 🙂
I have an excess supply of kale and was looking for recipes to use it up. I was worried about not cooking the kale beforehand because most recipes call for frozen defrosted kale. I didn’t need to worry at all. This was delicious!!! I plan to make again.
So happy to hear! Thanks so much Erin. 🙂