Lauren's Latest

A food and lifestyle blog

Warm Kale & Artichoke Dip

1 ·

Pin1K
Share106
Stumble99
+1
Share2
Shares 1K

Did you all know that I was madly in love with my husband YEARS before we ever got together? Well, I shared all the juicy details of our love story along with a pretty stellar giveaway. Read my post and watch the trailer for The Lucky One, in theaters on April 20! †

—————————————-
I totally teased you guys with a photo on Facebook of an empty bowl a few days back…well that empty bowl was full of this heavenly goodness! Warm and Creamy Kale & Artichoke Dip! Mmmmm……I cannot find the words to express how dawg-on good this was. Like stop-the-presses-slap-yo’-momma good.

It’s basically just like spinach and artichoke dip but with kale because kale is all the rage these days. PS–found this baby kale in the store and just about fell off my non-existent chair. Super yummy and convenient!! Prewashed, baby. LOVE that.

MY LATEST VIDEOS

Anyways, this is super simple to make–takes maybe 20 minutes tops in just one pan. And, if you wanted to make it ahead, it stores perfectly in the fridge…or oven for that matter. Store it cold, store it warm…whatevs. It’s all good. Perfection for an afternoon snack, party appetizer, or part of a light dinner.

Here’s how you make it: {Be sure to check out the giveaway! Scroll to the bottom!}

Start by sautéing some onions in some butter. All good things in life start with butter. {see this recipe.}

After the onions have softened a bit, grate in some garlic using this handy dandy little grater.

Once the garlic has become fragrant, toss in some baby kale. You can chop it before hand or chop it later once it’s all cooked OR just leave the leaves big…totally up to you.

About 2 minutes later, your kale should be all wilty and yummy with those onions and garlic so we’ll add in cream cheese, sour cream, salt and pepper.

Stir that all around to melt the cream cheese and add in some chopped marinated artichoke hearts. I LOVE these. I bought two giant jars of these at Costco the other day and haven’t looked back since. #smartestideaever

You only need 3 more things before this dip is done and you can shovel it right into your mouth. First is some parmesan cheese. Grate it in right over the pan. This little lover did a great job at the whole grating thing.

Next is some cheddar. Love love love me some cheddar.

And then the last thing you need is a little heavy cream to thin the whole thing out. Add as much or as little as you’d like.

For me, this was just about perfect. Not too thick, not too thin. Taste and adjust your seasonings too. *Important*

And here she blows! Moment of truth! Spoon the dip into a bowl and serve.

I had crackers and carrots on hand, so that’s what we ate with this.

The ritz crackers were my fav with this. But I think it has to do with ritz being a very buttery cracker. I like butter.

Gord and I finished this off single handedly over the weekend cause it was THAT good. Super creamy, flavorful and divine! Enjoy this one guys!

Print

Warm Kale & Artichoke Dip

Yield 4 servings

Ingredients

  • 1 1/2 tablespoons butter
  • 1/2 yellow onion, diced
  • 1 clove garlic, grated
  • 2 cups baby kale, chopped
  • 3/4 cup diced marinated artichoke hearts
  • 4 oz. low fat cream cheese
  • 1/2 cup low fat sour cream
  • 1/4 cup grated parmesan cheese
  • 1/3 cup grated cheddar cheese
  • salt & pepper, to taste
  • 2-3 tablespoons heavy cream or half & half {depending on how thick you want the dip to be}

Instructions

  1. Saute onion in butter over medium heat until softened, 5 minutes. Stir in garlic and cook until fragrant, 2 minutes. Stir in kale until wilted. Add in artichoke hearts, cream cheese, sour cream, cheeses and salt & pepper. As you stir, the cream cheese should melt into the mixture nicely along with the other two cheeses. Pour in desired amount of cream until dip has reached desired consistency. Spoon into bowl and serve with vegetables, chips, crackers, etc. OR place into lightly greased oven safe dish and bake at 350 degrees until hot and bubbly, 15 minutes or so. Then serve.

Did you make a recipe?

Tag @laurens_latest on Instagram and hashtag it #laurenslatest.

And now it’s time for………

*Le Giveaway*

Oui oui I speak le french.

Throughout this recipe, I used some graters and zesters from a company called Edgeware. Perhaps you have heard of them? Anyways, my lovely friends at Edgeware are dying to send you some of these graters and zesters, just like the ones I used in this recipe today. One lucky winner will receive:

-1 Better Zester in Green
-1 V-Etched Coarse Grater in Blue
-1 V-Etched X-tra Coarse grater in Orange
-1 V-Etched Fine Grater in Yellow

Pretty rad, right? Great products up for grabs 🙂

Here’s how to enter:

1. Answer the following question: “What’s the first thing you would make if you won?”
2. Like Edgeware on Facebook or Twitter
3. Like Lauren’s Latest on Facebook or Twitter
4. Follow Lauren’s Latest on Pinterest

Please remember to leave separate comments for each entry HERE on this page below this post. Contest opens Wednesday, April 18 at 12:00 am PST and closes Tuesday, April 24th at 11:59 pm PST.

Contest only open to US residents.

Good luck!

Edgeware provided me with their products to sample. I was not compensated to write this giveaway and review. And as per usual, all opinions expressed here are my own.

Pin1K
Share106
Stumble99
+1
Share2
Shares 1K

Reader Interactions

Comments

  19. Gorgeous dip, Lauren. I can’t wait to make this and slather it on everything, especially on carrots. I try to eat carrots when I feel like indulging in cake or something but they really don’t taste all that good. But I’m sure the dip will most definitely help.

    As for the giveaway, the first thing I’d make is tangerine beef with glass noodles, which involves lots of tangerine zest as you could imagine!

    Thanks for the awesome giveaway!

    Reply

  28. I use a lot of fruit zest – so that’s probably the first thing I would use these for if I won.

    Reply

  33. I am quite partial to spinach and artichoke dips. In fact, if it’s on the menu, you can pretty much count on me ordering it as a starter. This looks like a fun and delicious variation on that and I am very excited to give it a try. Thanks Lauren!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

1K Shares
Pin1K
Share106
Tweet23
Stumble99
+1
Share2