Summer nights don’t get much better than sitting outside surrounded by friends, family and a lot of goooood food, maybe some yummy booze too! I created this beauty of a dip last summer and never got around to sharing it in all of its glory to you all...alas, I present to you: Jalapeño Kale Artichoke Dip.
Basically if you are a fan of spinach artichoke this dip recipe is perfect for you! It is delicious with pita chips, tortilla chips, fresh veggies, or go big with it layer it on your favorite sandwich or grilled cheese. I also would not judge you for eating it by the spoonful… we’ve all been there.
Don’t like spicy foods? No worries! You can forgo the jalapeños & cayenne or reduce the amount of spice you add in-- you do you!!
I hope you enjoy! If you do, leave a comment below and share this dip (responsibly) with your loved ones.
12oz Frozen Kale (thawed & drain out the extra water)
12oz Cream Cheese (room temp)
½ Cup Greek Yogurt
2 T Dijon Mustard
⅓ Cup Mayo
1 Cup Canned Artichokes (chopped)
3 Jalapeños Died (add seeds if you like spicy)
1.5 T Minced Garlic
⅔ t Salt
½ t Ground Pepper
Pinch of Cayenne
3/4 Cup Shredded Triple Cheese Blend
½ Cup Grated Parmesan
Preheat oven to 350 degrees.
In a large bowl, add kale, cream cheese, greek yogurt, dijon, and mayo. Mix with a hand mixer until it is all fully incorporated.
Fold in your artichokes, jalapeños, garlic, pinch of cayenne, cayenne pepper, salt, pepper, and triple cheese blend.
Add your mix to a baking dish, and top with grated parmesan. If a ½ cup of parm doesn’t look like enough give it a lil’ more love!
Enjoy this dip fresh out of the oven, or cold! Feeling up to a hot dip? Heat at 350 degrees for 25-30 minutes until the top is golden-brown.
This dip serves best with pita chips, crackers, tortilla chips, or fresh veggies.
Extra dip?! Unlikely… but if so, store it in an airtight container for up to 1 week. You can also turn this dip into an elevated grilled cheese sandwich with cheddar, provolone, and/or mozzarella on some fresh sourdough bread!