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A Crock of Creamy Kale Spinach Artichoke Dip with Slices of Italian Bread

Easy Kale & Spinach Artichoke Dip

  • Author: Krista
  • prep_time Prep Time: 15 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 35 minutes
  • yield Yield: 4 cups 1x
  • category Category: Appetizer
  • method Method: Oven
  • cuisine Cuisine: American

Description

This Easy Kale & Spinach Artichoke Dip is packed with vegetables, but it has that same amazing cheesy taste! Plus, it’s made in just half an hour!

Scale

Ingredients

  • 1 tablespoon of olive oil
  • 1/2 cup of onions, diced
  • 2 garlic cloves, minced
  • 2 cups of spinach
  • 2 cups kale, chopped
  • 1/2 cup of fresh red peppers, diced
  • 14 oz. can of artichokes, drained and finely diced
  • 1/4 cup of milk
  • 8 oz. cream cheese
  • 1/2 teaspoon dry basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup of shredded mozzarella cheese

Instructions

  1. Preheat oven to 425.
  2. Heat a large skillet to medium high heat, add olive oil and onions. Saute until translucent and soft, about 3-4 minutes.
  3. Add garlic, saute for 30 seconds.
  4. Add spinach and kale. Saute for 4-6 minutes, until wilted. Add in salt and pepper. Stir and set aside.
  5. In a small saucepan, add milk.
  6. Bring to a simmer, add in cream cheese. Melt the cheese and add in dry basil and red pepper flakes. Stir to combine.
  7. In a large bowl, mix the spinach kale mixture, finely diced artichokes, red peppers, and cream cheese sauce. Toss to combine, make sure everything is coated.
  8. Spray 8×8 pan with PAM, and place spinach kale mixture in. Spread out and top with mozzarella cheese.
  9. Bake for 20 minutes.
  10. Dig in!
  11. {serve with gluten free tortilla chips, crackers, vegetables, or toasted bread}

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 83
  • Sugar: 1 g
  • Sodium: 142 mg
  • Fat: 6 g
  • Carbohydrates: 4 g
  • Protein: 3 g

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