Artichoke and Kale Dip

Healthy Artichoke and Kale Dip

Use organic ingredients whenever possible.

  • Author:
  • Yield: Serves 8 1x


2 1/2 Tbsp coconut oil

1 shallot, chopped

5 garlic cloves, minced

6 oz. chopped kale, remove ribs

1/4 cup low sodium chicken broth

1 1/4 cups Greek yogurt

1/4 cup sour cream

1/4 cup grated parmesan

1 1/4 cups artichoke hearts, canned and chopped into small pieces

1/2 cup of water chestnuts, diced

1 1/2 green onions, thinly sliced

1 lemon, zested and juiced

2 tsp dry mustard

1 1/2 tsp crushed red pepper flakes

1 tsp cumin

1/2 tsp ground ginger

Kosher salt and freshly ground pepper to taste


  • In a large saute pan, heat coconut oil over medium-high heat.
  • Cook shallots and garlic until they start to turn tender. About 1 minute.
  • Add kale and continue to cook. About 3-4 minutes.
  • Add chicken broth and cover pan, kale will wilt and liquid will be gone from pan. About 1-2 minutes.
  • Season to taste with salt and pepper.
  • Removed pan from stove and allow to cool. About 5-7 minutes.
  • Place mixture in food processor, pulse 3 to 5 times and set aside. Keep a careful eye on food processor to get desired texture you want for dip.
  • Combine kale mixture with remaining ingredients in a large mixing bowl.
  • Stir together until dip is well combined.
  • Season with salt and pepper to taste.
  • Cover bowl and refrigerate.

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Artichoke and Kale Dip