Kale and Artichoke Dip

16 INGREDIENTS • 14 STEPS • 35MINS

Kale and Artichoke Dip

The classic creamy artichoke dip gets a twist by switching out the spinach for the super popular kale. A creamy cheese sauce is loaded with a heaping amount of sautéed kale and artichokes. Topped with cheese and baked until bubbly and crispy, this dip is perfect for all your spring gatherings and parties.
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The classic creamy artichoke dip gets a twist by switching out the spinach for the super popular kale. A creamy cheese sauce is loaded with a heaping amount of sautéed kale and artichokes. Topped with cheese and baked until bubbly and crispy, this dip is perfect for all your spring gatherings and parties.
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Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

35MINS

Total Time

Ingredients

Servings
4
us / metric
Baguette
1
Baguette, sliced
Olive Oil
3 Tbsp
Olive Oil
Garlic
3 cloves
Garlic
Onion
1
Small Onion, minced
Garlic
2 cloves
Garlic, minced
Kale
1 bag
(10 oz)
Kale, chopped
Artichoke Hearts
1 can
(14 oz)
Artichoke Hearts, rinsed, drained
Salt
2 tsp
Salt
Ground Black Pepper
2 tsp
Ground Black Pepper
Butter
3 Tbsp
Butter
All-Purpose Flour
3 Tbsp
All-Purpose Flour
Whole Milk
2 1/2 cups
Whole Milk
Pepper Jack Cheese
1 cup
Pepper Jack Cheese, shredded
Parmesan Cheese
1 cup
Parmesan Cheese, grated
Paprika
1/2 tsp
Paprika
Whole Nutmeg
1/4 tsp
Whole Nutmeg, freshly grated
optional

Nutrition Per Serving

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Calories
554
Fat
40.9 g
Protein
20.5 g
Carbs
26.4 g
Love This Recipe?
author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (18 degrees C).
step 2
Arrange the Baguette (1) on a baking sheet, in a single layer. Drizzle with Olive Oil (2 Tbsp) and bake for about 15 to 20 minutes, or until golden brown and crispy. Flip the bread over, halfway through baking.
step 2 Arrange the Baguette (1) on a baking sheet, in a single layer. Drizzle with Olive Oil (2 Tbsp) and bake for about 15 to 20 minutes, or until golden brown and crispy. Flip the bread over, halfway through baking.
step 3
Once done, remove from the oven, and immediately rub the bread liberally with the whole Garlic (3 cloves). Set aside and allow to cool.
step 3 Once done, remove from the oven, and immediately rub the bread liberally with the whole Garlic (3 cloves). Set aside and allow to cool.
step 4
Heat a skillet over medium-high heat. Add the remaining Olive Oil (1 Tbsp) and stir in the Onion (1) and Garlic (2 cloves). Sauté until the onions are soft and just beginning to caramelize.
step 4 Heat a skillet over medium-high heat. Add the remaining Olive Oil (1 Tbsp) and stir in the Onion (1) and Garlic (2 cloves). Sauté until the onions are soft and just beginning to caramelize.
step 5
Add the Kale (1 bag) a handful at a time, stirring until it wilts down and it's all incorporated.
step 5 Add the Kale (1 bag) a handful at a time, stirring until it wilts down and it's all incorporated.
step 6
Throw in the Artichoke Hearts (1 can) and season with Salt (1 tsp) and Ground Black Pepper (1 tsp). Remove from heat and set aside.
step 6 Throw in the Artichoke Hearts (1 can) and season with Salt (1 tsp) and Ground Black Pepper (1 tsp). Remove from heat and set aside.
step 7
Heat the Whole Milk (2 1/2 cups) in a small sauce pot until it's warmed through. Do not boil.
step 8
Place a pot over medium heat. Add the Butter (3 Tbsp) and allow it to melt. Stir in the All-Purpose Flour (3 Tbsp) and mix, cooking for few seconds to develop a nutty flavor.
step 8 Place a pot over medium heat. Add the Butter (3 Tbsp) and allow it to melt. Stir in the All-Purpose Flour (3 Tbsp) and mix, cooking for few seconds to develop a nutty flavor.
step 9
Whisk in the heated milk and allow to cook, stirring constantly, until it has thickened. It should coat the back of a spoon.
step 9 Whisk in the heated milk and allow to cook, stirring constantly, until it has thickened. It should coat the back of a spoon.
step 10
Season with the remaining Salt (1 tsp) and Ground Black Pepper (1 tsp), Paprika (1/2 tsp), and Whole Nutmeg (1/4 tsp).
step 11
Remove from heat and stir in the Pepper Jack Cheese (1 cup) and Parmesan Cheese (1 cup), reserving a bit of each to top the dip with later. Fold in the kale and artichoke hearts.
step 11 Remove from heat and stir in the Pepper Jack Cheese (1 cup) and Parmesan Cheese (1 cup), reserving a bit of each to top the dip with later. Fold in the kale and artichoke hearts.
step 12
Divide the dip into four ramekins or one large baking dish. Top with reserved cheese, and place on a baking sheet.
step 12 Divide the dip into four ramekins or one large baking dish. Top with reserved cheese, and place on a baking sheet.
step 13
Bake in a 375 degrees F (190 degrees C) oven for about 20 to 25 minutes, or until bubbly and the top is golden brown and crunchy.
step 13 Bake in a 375 degrees F (190 degrees C) oven for about 20 to 25 minutes, or until bubbly and the top is golden brown and crunchy.
step 14
Remove from the oven and allow to cool slightly. Serve hot with the garlic bread and/or chips and veggies. Enjoy!
step 14 Remove from the oven and allow to cool slightly. Serve hot with the garlic bread and/or chips and veggies. Enjoy!

Tags

Appetizers
American
Comfort Food
Date Night
Snack
Shellfish-Free
Dinner
Vegetarian
Game Day
Side Dish
Vegetables
Spreads & Dips
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