Baked Kale Spinach Artichoke Dip

Baked Kale Spinach Artichoke Dip is a warm, cheesy dip loaded with fresh kale, spinach and artichoke hearts and filled with onions, sour cream, Parmesan cheese, and mozzarella.  Then it’s baked until the cheese is melted on top and heated through.  An all-time favorite, this kale spinach artichoke dip is easy to make and serve all year long!

 

 

Loaded with veggies, this delicious appetizer is perfect to nosh on while dinner is getting ready.  I made this the other night, and 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.

 

How To Make Baked Kale Spinach Artichoke Dip:

First, you will need to sauté the kale with a little onion and garlic to give it some flavor before it gets incorporated it into the spinach and artichoke mixture.

Then at the very last minute, I decided to bake this mixture in these little 10-ounce ramekins.

I even saved 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.

 

 

 

 

Your family and friends will LOVE this Baked Kale Spinach Artichoke Dip!

This is such a delicious dip.  It turned out so good, and so creamy and flavorful. My family absolutely LOVED it!  And have a feeling yours will too.

The best part?  No one ever noticed there was kale in this dip, and no one minded either.  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 on the side for dipping.

ENJOY!!

 

 

 

Directions for Baked Kale Spinach Artichoke Dip:

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-inch baking dish.
For a smaller group, as we did here, fill 4-(10-ounces) 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.

 

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Also, try our Cold Spinach Dip!  Super easy to make and requires no oven!

 

 

Yield: 6 to 8

Baked Kale, Spinach, Artichoke Dip

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Baked Kale Spinach 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.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

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
• 1/3 cup mayonnaise
• 1/2 cup Parmigiano-Reggiano grated cheese
• 1/2 tsp. salt
• dash of cayenne pepper
• fresh cracked pepper
• 1+ 1/2 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 ounces) 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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Anna and Liz