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Wonderful Kale Dip with Fresh Artichokes

4 medium fresh artichokes
7 c. chopped fresh kale
½ c. Miracle Whip or mayo
4 oz. cream cheese, softened
¼ c. milk
¼ c. Greek yogurt
Kosher salt/black pepper
2 T. finely minced garlic
1/3 c. chopped green onions
Tabasco, optional

  1. Preheat oven 350.
  2. Cut off stems of artichokes and about 1-2” from top of artichokes with sharp knife. Clip off thorns on tips of leaves.
  3. Arrange artichokes, stem end up in 8” square baking dish.
  4. Add water to depth of ¼”. Cover with plastic wrap, pierce once to vent.
  5. Microwave on HIGH for 10 minutes.
  6. Place artichokes on a plate, reserving the cooking liquid and cool.
  7. Add kale to baking dish, cover with plastic wrap, pierce to vent. Microwave on HIGH for 4 minutes. Drain and set aside.
  8. Remove leaves from artichokes, saving the biggest and prettiest for dipping (discard tough outer leaves and smaller inner leaves.)
  9. Remove and discard fuzzy thistle from artichoke bottom. Chop artichoke bottoms and set aside.
  10. Combine mayo, cream cheese, milk, yogurt, garlic and season with salt and pepper in a bowl, stir until smooth.
  11. Add onions, stir well.
  12. Add chopped artichokes and kale. Mix well. Taste for seasoning. Add Tabasco if you like it a little spicy.
  13. Spoon mixture into 1 quart baking dish sprayed with PAM.
  14. Bake for 35-40 minutes or until edges brown.
  15. Serve with artichoke leaves and crispy veggies.
    *You can use reduced or fat-free products in the recipe if desired.
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