Kale and Artichoke Dip Recipe

Lighter Kale & Artichoke Dip

• Level: Easy
• Yield: 6 servings
• Total Time: 40 min (Prep: 10 min | Inactive: 5 min | Cook: 25 min)

Nutritional Analysis Per Serving

• Calories: 102
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 16mg
• Sodium: 365mg
• Carbohydrates: 6g
• Dietary Fiber: 1g
• Protein: 9g
• Sugar: 3g

Enjoy all the comforting, creamy indulgence of the classic spinach artichoke dipreimagined with a lighter touch. Fewer calories, less fat, and heartier nutrition make this version irresistible. Nutrient-rich kale takes center stage, delivering a satisfying texture and a powerful boost of vitamins and minerals in every bite. Perfect for entertaining or a guilt-free snack that doesn't compromise on flavor.

Ingredients

• 1 cups thawed, squeezed and chopped frozen kale (about 5 oz)
• cup thawed and roughly chopped frozen artichoke hearts (about 2 oz)
• cup shredded low-fat Swiss cheese
• cup skim milk
• cup freshly grated Parmesan
• 4 oz reduced-fat cream cheese, at room temperature
• tsp Worcestershire sauce
• Large pinch cayenne pepper
• Kosher salt, to taste
• 1 small clove garlic, finely minced
• Multi-grain corn tortilla chips, for serving

Instructions

1. Preheat the oven to 450F. In a medium bowl, combine the kale, artichoke hearts, cup Swiss cheese, milk, all but 1 tablespoon of the Parmesan, cream cheese, Worcestershire sauce, cayenne, teaspoon salt, and garlic. Mix until well blended.
2. Transfer the mixture to a 1-quart baking dish. Top with the remaining cup Swiss cheese and 1 tablespoon Parmesan.
3. Bake until bubbly and lightly golden, 20 to 25 minutes. Let stand for 5 minutes before serving with tortilla chips.