Healthy Recipes

Creamy Kale & Artichoke Dip

Kale and Greek yogurt add loads of iron, vitamin K, and high quality protein to this comforting appetizer that is sure to please at your next holiday gathering.   

Yields 6-8 Servings


  • 2 tb extra virgin olive oil
  • 1 large shallot, diced
  • 1 clove garlic, minced
  • 2 cups chopped kale
  • 1 14 oz can artichoke hearts (in water), chopped
  • 2 tb lemon juice
  • 1 cup greek yogurt
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tb parmesan cheese, plus more for sprinkling on top (optional)
kale artichoke dip

Nutrition Facts
Servings Per Recipe   6-8

Amount Per Serving:

Calories   102
Total Fat   5.4 g
Total Carbohydrate   8.7 g
Dietary Fiber   3.1 g
Protein   6.8 g


Preheat oven to 375°F.

Lightly sauté the shallot and garlic in olive oil over medium heat until soft, about 4 minutes. Add the kale and artichoke hearts, and continue to cook until the kale is wilted, about 3-4 more minutes.

After allowing the mixture to cool slightly, transfer it to a large bowl, and mix in the remaining ingredients. Place in an oven-proof dish and sprinkle the top with leftover parmesan cheese, if desired.  Bake for 20-25 minutes, or until the top is lightly golden.

Let sit for five minutes before serving with multigrain chips or vegetable sticks for dipping.  

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