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Healthier Kale Artichoke Dip

overhead view of kale artichoke dip in a white skillet with a black spoon in it surrounded by wonton chips.
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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!

Ingredients

Scale

For the dip:

  • 1/2 cup chopped onion
  • 3 cloves garlic
  • 2 cups chopped kale
  • 1 can (15 oz) artichoke hearts, drained and chopped
  • 1 block (8 oz) 1/3 less fat cream cheese, room temperature
  • 1 cup nonfat plain greek yogurt
  • 1/2 cup freshly grated parmesan cheese, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup part skim mozzarella cheese, grated

For Wonton Chips:

  • 12 wonton wrappers
  • Olive oil spray
  • Salt

Instructions

  1. Preheat oven 400° F.
  2. In the bowl of a food processor, blend onion, garlic, kale and artichoke hearts until finely chopped.
  3. Add cream cheese, yogurt, and half of the parmesan. Blend to combine.
  4. Spread mixture into an 8x8" baking dish or skillet. Top with remaining 1/4 cup parmesan and mozzarella.
  5. Bake for 15-20 minutes or until bubbly and top is lightly browned.
  6. Serve hot with wonton chips.

To make chips:

  1. Stack wonton wrappers and cut in half on the diagonal to make triangles.
  2. Spread wrappers on a baking sheet in a single layer and spray with olive oil or use a pastry brush to brush with oil.
  3. Bake in the same oven as the dip for 5-8 minutes flipping chips halfway through.
  4. 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

Find it online: https://livelytable.com/skinny-kale-artichoke-dip/