Kale and Artichoke Dip


  • 1 tablespoon (14 g) coconut oil
  • 2 teaspoons minced garlic
  • 2 cups (140 g) chopped, destemmed kale
  • ½ cup (115 g) plain Greek yogurt
  • ½ cup (50 g) grated Parmesan cheese
  • ½ cup (60 g) shredded mozzarella cheese
  • ½ cup (100 g) whipped cream cheese
  • 1 (14-ounce, or 392 g) can artichoke hearts, drained and diced
  • ¼ teaspoon sea salt
  • Gluten free bagel chips, rice crackers, or pretzels, for serving


  1. Preheat the oven to 325°F (170°C, or gas mark 3). Spray a 7 1⁄2-inch (19-cm) pie pan with nonstick spray. In a skillet over medium heat, melt the coconut oil. Add the garlic and kale, and sauté for approximately 5 minutes, until the kale is softened but not browned.
  2. Add to a medium-size mixing bowl, then stir in the yogurt, cheeses, cream cheese, artichoke hearts, and salt. Scrape into the prepared baking dish. Bake for 30 minutes, or until lightly browned and bubbling.
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