Appetizers

Baked Kale, Spinach, Artichoke Dip

Baked Kale, Spinach and Artichoke Dip by 2sistersrecipes.com

Baked Kale, Spinach and Artichoke Dip ~ is a warm, gooey, cheesy dip filled with fresh kale, spinach, artichoke hearts, onions, sour cream, Parmesan cheese and mozzarella, then baked until the cheese is melted on top and heated through.  This is our all time favorite kale, spinach and artichoke dip to serve all year long!

So good, it’s a delicious little veggie appetizer to nosh on while dinner is getting ready. I made this the other night, and boy it was so good my girls couldn’t stop eating it.
Our family adores my Baked Artichoke and Spinach Dip.  Just the other day, I bought a bag of fresh kale already cleaned and chopped, and decided to add it to my original recipe for artichoke and spinach dip.

First, I needed to sauté the kale with a little onion and garlic to give it some flavor,  then I incorporated it into the spinach and artichoke mixture.  Easy.

Then I decided to bake the Kale, Spinach and Artichoke Dip it in these little 10-ounce ramekins, and this time I thought to save one or two ramekins for Thanksgiving (since it’s around the corner).  I baked only two for my family, then covered the other two and place them into the freezer.

This Baked Kale, Spinach, Artichoke Dip turned out so good!  It was very creamy and flavorful. My family absolutely LOVED it!

The best part?  No one even noticed there was kale in this dip. And no one minded either since the taste of kale was completely hidden!

Baked Kale, Spinach, Artichoke Dip is best served warm with a side of sour cream and mild salsa for dipping .

ENJOY!!

Preheat oven to 375 degrees.
In a frying pan, heat and melt butter with olive oil.  Add yellow onion and sauté until softened and translucent, about 5 minutes.  Add kale and cook until kale wilts, about 1 to 2 minutes.

Place cooked contents, garlic and artichokes into a food processor and pulse for several seconds.  Transfer mixture to a medium bowl.

Add in the spinach, sour cream, mayonnaise, grated parmesan cheese, salt, and cayenne pepper.  Mix all the ingredients together.
Taste and add fresh cracked pepper to taste.
Stir in 1 cup of shredded mozzarella.

If you are serving a large crowd, place veggies mixture into a deep 8 x 8 baking dish.
For a smaller group, as we did here, fill 4-(10 ounce) ramekins.  Using the back of a spoon to spread it evenly.   Top with the remaining shredded mozzarella.

Bake, uncovered for 20 to 25 minutes for an 8 x 8 deep baking dish.
Or divide mixture among 4 ramekins, place any ramekin onto a baking sheet. Bake 15 minutes, or until cheese is melted.  Serve immediately.

Baked Kale, Spinach, Artichoke Dip
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Baked Kale, Spinach and Artichoke Dip ~ is a warm, gooey, cheesy dip filled with fresh kale, spinach, artichoke hearts, onions, sour cream, Parmesan cheese and mozzarella, then baked until the cheese is melted on top and heated through.
Ingredients
  • 1 -10 ounce package frozen chopped spinach- thawed, squeeze out excess liquid.
  • 1 - 9 ounce package frozen artichoke hearts -thawed, squeeze excess liquid
  • 2 cups packed fresh chopped kale
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 medium sweet onion- chopped
  • 1 large garlic clove- minced
  • 1 cup reduced-fat sour cream
  • ⅓ cup mayonnaise
  • ½ cup Parmigiano-Reggiano grated cheese
  • ½ tsp. salt
  • dash of cayenne pepper
  • fresh cracked pepper
  • 1+ ½ cups shredded part-skim mozzarella cheese- divided
Instructions
  1. Preheat oven to 375 degrees.
  2. In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add kale and cook until kale wilts, about 1 to 2 minutes.
  3. Place cooked contents, garlic and artichokes into a food processor and pulse for several seconds. Transfer mixture to a medium bowl.
  4. Add in the spinach, sour cream, mayonnaise, grated parmesan cheese, salt, and cayenne pepper. Mix all the ingredients together.
  5. Taste and add fresh cracked pepper to taste.
  6. Stir in 1 cup of shredded mozzarella.
  7. If you are serving a large crowd, place veggies mixture into a deep 8 x 8 baking dish.
  8. For a smaller group, as we did here, fill 4-(10 ounce) ramekins. Using the back of a spoon to spread it evenly. Top with the remaining shredded mozzarella.
  9. Bake, uncovered for 20 to 25 minutes for an 8 x 8 deep baking dish.
  10. Or divide mixture among 4 ramekins, place any ramekin onto a baking sheet. Bake 15 minutes, or until cheese is melted. Serve immediately.
  11. Serves: 6 to 8
Notes
Note: You can prepare the 4 ramekins, cover and freeze, or refrigerate up to one day, then bake for 15 minutes in the oven or microwave for 4 minutes, until the cheese on top is melted.

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7 Comments

  • Reply
    Dan from Platter Talk
    November 11, 2013 at 3:56 pm

    Love this combination of health and indulgence! Great idea!!

  • Reply
    Tricia @ Saving room for dessert
    November 12, 2013 at 1:49 pm

    Great combination of green and cheesy white! I have an old spinach cheese recipe I adore – but this sounds pretty great. Yum – beautiful photos too.

    • Reply
      annaliz
      November 12, 2013 at 3:39 pm

      Thanks Tricia, this recipe is adapted from our original recipe that we duplicated from our favorite restaurant, Houston's. I believe there's one in your town too.

  • Reply
    Joanne
    November 19, 2014 at 1:15 pm

    I wouldn't be able to stay away from this at the appetizer table!

    • Reply
      annaliz
      November 23, 2014 at 4:41 pm

      We hear ya Joanne! ITs addicting!

  • Reply
    Roz Corieri Paige
    November 20, 2014 at 1:58 am

    I'd make a bee-line straight to this dip Anna and Liz! Perfect for the holidays and one of our favorites. The kale is such a great addition! I wish you both the happiest of Thanksgivings!
    xo
    Roz

    • Reply
      annaliz
      November 23, 2014 at 4:42 pm

      Thanks Roz, We wish you the very best Thanksgiving as well!
      xoxox

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