Lightened up kale artichoke dip is a healthier twist on spinach artichoke dip. Hot and cheesy, and served with crispy baked wonton chips, this dip is a tasty game-day snack or holiday appetizer!
Can we all agree that spinach artichoke dip is one of the most loved dips of all time (besides guacamole, of course)?! I love a hot, cheesy traditional artichoke dip and it absolutely has it’s time and place. It does, however, tend to pose as a healthy dip since it has spinach but with all of that butter…good try, but no. Try this lightened up version with kale instead of spinach!
WHY YOU’LL LOVE LIGHTENED UP KALE ARTICHOKE DIP
This lightened up kale and artichoke dip does not sacrifice any flavor while increasing the veggie goodness. It also substitutes Greek yogurt and low-fat cream cheese for the traditional mayo and sour cream. It’s so delicious you’ll find yourself eating it straight from the pan! I also love that there's no step for cooking down spinach since kale can go directly into the oven without releasing a bunch of liquid.
The INGREDIENTS
- Onion – chopped onion will give this dish the perfect balance of sweet and savory.
- Garlic – who doesn’t love garlic? It adds so much flavor to any dish.
- Kale – kale is used instead of spinach here because it doesn’t release a bunch of liquid when it cooks. You can also mix it in raw with everything else, how easy is that??
- Artichoke hearts – it’s not artichoke dip without artichoke! Using canned artichoke hearts are easy and delicious, no need to fuss with whole artichokes. Use the ones canned in water (or brine).
- Cream cheese – I usually lighten things up with lower fat cream cheese.
- Plain Greek yogurt – replaces the traditional mayo and sour cream.
- Parmesan – Be sure to use a high quality one for maximum flavor!
- Mozzarella – I use shredded part skim mozzarella.
- Salt & pepper
- Wonton wrappers – They make the perfect crispy chips to pair with this dish. If you can't find the smaller wonton wrappers, larger egg roll wrappers will work.
- Olive oil spray - Or just some oil and a brush!
HOW TO MAKE IT
- Chop all of the vegetables in a food processor.
- Add your cream cheese, Greek yogurt and half of the parmesan into the chopped vegetables and blend it all together.
- Spread it into a baking dish and top with your remaining parmesan and mozzarella.
- Bake it at 400° F until bubbly and melty.
How To Make The Baked Wonton Chips
- While the dip is baking, cut the wontons into triangles. Spray or brush them with some olive oil and place them in a single layer on a baking sheet.
- Bake in a single layer in the same oven as the dip for 5-8 minutes. Be sure to flip them halfway through! Sprinkle with some salt when they're done.
TIPS FOR THIS DIP
- In addition to wonton chips, try serving the dip with some cut up veggies. They make the perfect vehicle to move the dip to your mouth!
- Not serving this up for a crowd? Make half the recipe for a fun weeknight appetizer at home.
- Make sure that your artichoke hearts are well drained to avoid any extra liquid.
- Serve this recipe straight out of the baking dish. Be sure to let it cool slightly, you don’t want to burn your tongue when you dive right in! Trust me, it’s that irresistible.
Can Kale Artichoke Dip Be Made In Advance?
This dip can be made up to 2 days before you plan to serve it. I prefer to prepare it up to the baking step, and store covered in the refrigerator until needed. Bake it just before serving to make sure its extra melty and gooey!
Can It Be Frozen?
Because this dip has yogurt in it, I don't recommend freezing it, as the yogurt will separate when it thaws.
MORE DIP RECIPES YOU’LL LOVE
- Smoked Goat Cheese Dip with Crispy Garlic
- Smokey Pumpkin Hummus
- Easy Homemade Fresh Salsa
- Healthier Slow Cooker Green Chili Corn Dip
- Healthier Hot Red Pepper Crab Dip
Did you make this recipe? Please leave a star rating in the comments!
PrintHealthier Kale Artichoke Dip
Lightened up kale artichoke dip is a healthier twist on spinach artichoke dip. Hot and cheesy, and served with crispy baked wonton chips, this dip is a tasty game-day snack or holiday appetizer!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 10 servings 1x
- Category: appetizer
- Method: baked
- Cuisine: American
Ingredients
For the dip:
- ½ cup chopped onion
- 3 cloves garlic
- 2 cups chopped kale
- 1 can (15 oz) artichoke hearts, drained and chopped
- 1 block (8 oz) ⅓ less fat cream cheese, room temperature
- 1 cup nonfat plain greek yogurt
- ½ cup freshly grated parmesan cheese, divided
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup part skim mozzarella cheese, grated
For Wonton Chips:
- 12 wonton wrappers
- Olive oil spray
- Salt
Instructions
- Preheat oven 400° F.
- In the bowl of a food processor, blend onion, garlic, kale and artichoke hearts until finely chopped.
- Add cream cheese, yogurt, and half of the parmesan. Blend to combine.
- Spread mixture into an 8x8" baking dish or skillet. Top with remaining ¼ cup parmesan and mozzarella.
- Bake for 15-20 minutes or until bubbly and top is lightly browned.
- Serve hot with wonton chips.
To make chips:
- Stack wonton wrappers and cut in half on the diagonal to make triangles.
- Spread wrappers on a baking sheet in a single layer and spray with olive oil or use a pastry brush to brush with oil.
- Bake in the same oven as the dip for 5-8 minutes flipping chips halfway through.
- Sprinkle with salt.
Notes
- This dip can be made up to 2 days before you plan to serve it. Prepare it up to the baking step, and store covered in the refrigerator until ready to bake and serve.
- You can double the recipe for a 9 x 13 inch dish.
Keywords: kale artichoke dip, healthy artichoke dip
This post was originally published December 2016 and has been updated.
Lauren Grant | Zestful Kitchen says
Love how you lightened up this classically heavy dip. I will definitely be serving this during the holidays, I am sure it will be a hit!
foodsciencenerd says
Ooooooo this looks amazing. And I love the baking dish!
Kaleigh says
Thank you! It's one of my favorites (Le Creuset from Sur la Table!)
Queen of My Kitchen says
Oh my! This looks incredible. I think I would eat way too much of this but that won't stop me from making it.
Kaleigh says
I make a half recipe and my husband and I easily finish it off! 🙂