Creamy Kale Artichoke Dip is delicious, lightened-up, and party-worthy! This post is brought to you in collaboration with Whole Foods Market 365.
A good party dip is really something special.
Do you guys ever have nights where you just eat appetizers or finger foods? It’s one of our favorite things. My husband will ask me if I want him to rent a Redbox. I’ll say duh, of course. I’ll ask what we should eat for dinner. We will just look each other and know what the other is thinking. “APPETIZER NIGHT?!” we’ll both blurt out eagerly. Then we’ll create and make lots of “small” plates (like tapas) or some more nutritious appetizers with a few “indulgent” ones mixed in.
Whether you need a dip for Appetizer Night or for your holiday party, I’ve got the perfect recipe for you: Kale Artichoke Dip. It’s the perfect balance of nutritious and indulgent!
It’s lightened-up with protein-packed Greek yogurt and lots and lots of nutrient-dense kale. It’s creamy, rich, cheese-y, hot-from-the-oven goodness.
And I got all my ingredients for the kale artichoke dip AND for an easy Holiday Happy Hour at Whole Foods Market 365.
Whole Foods is one of my favorite places in the world. For a chef, it’s like going to Disneyland. (And I love Disneyland… but I love Whole Foods more.)
It’s also one of my favorite places to get appetizers. And wine. And chocolate. And CHEESE!
So I took a trip to Lake Oswego’s Whole Foods Market 365, right outside of Portland, to get the above things. And then I turned them into a festive little happy hour shindig with this Kale Artichoke Dip front and center.
With just $100, I got some incredible additions to my Holiday Happy Hour, including:
Some really great local Pinot Noir and some bubbly.
Prosciutto and Soppressata.
Aged Manchego, French Camembert, and marinated goat cheese.
All of the ingredients for this Kale Artichoke Dip.
Rosemary and sea salt crostini, local bread, crackers.
Fig jam, roasted peppers, olives, stuffed grape leaves.
Mini fudge-y chocolate brownies (so good) and some seasonal chocolates.
Whole Foods 365 stores are popping up all around the country, so be sure to check out if one is coming near you soon. These stores are amazing because they’re affordable, high-quality, utilize modern technology, and have lots of local touches. The Lake Oswego store, for example, has two healthy Portland favorites: Canteen juice bar and plant-based Next Level Burger. 365 also offers a pretty amazing Rewards Card.
I decided to do a Holiday Happy Hour because the holidays can be a bit stressful. If you want to entertain but don’t have a lot of time, I suggest throwing an intimate happy hour with some delicious food and wine/drinks. Whole Foods 365 is perfect for this because you can really find some amazing, seasonal surprises, local goodies, and prepared foods.
I hope that you make and enjoy this Kale Artichoke Dip! Have you ever been to a Whole Foods Market 365? What are your thoughts on hosting a Holiday Happy Hour? Let us know in the comments below!
Creamy Kale Artichoke Dip is delicious, lightened-up, and party-worthy!
- 2 medium shallots, finely diced
- 1–2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 ounces chopped kale (about 3 cups)
- Juice and zest of 1 small lemon
- Sea salt + pepper, to taste
- 6 ounces cream cheese, softened/room temperature
- 2/3 cup grated Parmesan cheese, plus more for sprinkling on top
- 14 ounces Greek yogurt
- 1/3 cup sour cream
- 4 ounces (1/2 cup) shredded Mozzarella, plus more for sprinkling on top
- 1 can (14-oz) artichoke hearts, drained and chopped
- For Serving: multi-grain tortilla chips, crackers, vegetables (such as bell pepper and cucumber sticks), crostini, etc.
- Preheat the oven to 425 degrees F.
- Heat 1 tablespoon of olive oil in a skillet and saute the finely diced shallot until softened. Add the minced garlic and the chopped kale. Season to taste with sea salt and pepper and cook until the kale is wilted but not too soft, adding more olive oil if necessary.
- Remove the kale mixture from heat and add in the finely-grated zest and juice of one small lemon. Let cool slightly.
- In a bowl, mix together the softened cream cheese, Greek yogurt, sour cream, Parmesan, and mozzarella cheeses. Mix until smooth, and fold in the kale mixture and artichoke hearts until everything is incorporated.
- Place the dip into a lightly greased baking dish and sprinkle lightly with additional Parmesan and mozzarella. Bake until golden brown and bubbly, about 25 minutes. Serve with multi-grain tortilla chips, crostini, or vegetables. Enjoy!
- Serving Size: 1 of 20
- Calories: 111
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 4.5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg