Food | Kale and Artichoke Dip

| October 28, 2014


Lisa Harp, Valdosta Today Food Contributor:

With Halloween, Winnersville Week (here in Valdosta), and Georgia Florida on Saturday, there are bound to be tailgating, parties and the need for a good dip. No question, and I’m sure that holds true no matter where you live.

We all know the classic Spinach and Artichoke Dip, the party standby. However, we are reminded of a new kid in town that is supposed to have more “good” for us than that old standby, Spinach. Of course I’m talking about Kale, that crazy, wavy wonderleaf.

Lot’s of us already eat Kale, but I have found it a bit difficult to handle in a salad due to the wavy nature of its leaves, which discourages me from taking advantage of it more often. They seem to sorta get caught in your throat. So what can we make that incorporates this new wondergreen, yet maintains the “taste good” requirements? I’ve got it, let’s add cream!

The classic creamy artichoke dip gets a twist by switching out the spinach for the super popular kale. A creamy cheese sauce is loaded with a heaping amount of sautéed kale and artichokes. Topped with cheese and baked until bubbly and crispy, this dip is perfect for all your gatherings and parties.

Spruce up that party, tailgate event, or if you’re a Florida fan, your coming wake, but adding this to your spread. (Sorry for that tasteless joke my Gator fan friends.)



•1 French baguette, sliced
•3 tablespoons olive oil
•3 garlic cloves, whole
•1 small onion, minced
•2 garlic cloves, minced
•1 (10 ounce) bag chopped kale
•1 (14 ounce) can artichoke hearts, drained and rinsed
•2 teaspoons salt
•2 teaspoons black pepper
•3 tablespoons butter
•3 tablespoons flour
•2½ cups whole milk
•1 cup pepper jack cheese, shredded
•1 cup parmesan cheese, grated
•½ teaspoon paprika
•¼ teaspoon freshly grated nutmeg (optional)



Preheat oven to 350° F. Arrange the baguette slices on a baking sheet, in a single layer. Drizzle with 2 tablespoons olive oil and bake for about 15 to 20 minutes, or until golden brown and crispy.

Flip the bread over, halfway through baking. Once done, remove from the oven, and immediately rub the bread liberally with the three whole garlic cloves. Set aside and allow to cool.

Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and stir in the onions and minced garlic.

Sauté until the onions are soft and just beginning to caramelize. Add the kale, a handful at a time, stirring until it wilts down and it’s all incorporated. Throw in the chopped artichoke hearts, and season with 1 teaspoon salt and 1 teaspoon black pepper. Remove from heat and set aside.

Heat the milk in a small sauce pot until it’s warmed through. Do not boil. Place a pot over medium heat.

Add the butter and allow it to melt. Stir in the flour and mix, cooking for few seconds to develop a nutty flavor. Whisk in the heated milk and allow to cook, stirring constantly, until it has thickened. It should coat the back of a spoon. Season with the remaining salt and pepper, paprika and freshly grated nutmeg.

Remove from heat and stir in the cheeses, reserving a bit of each to top the dip with later. Fold in the kale and artichoke.

Divide the dip into four ramekins or one large baking dish. Top with reserved cheese, and place on a baking sheet. Bake in a 375° F oven for about 20 to 25 minutes, or until bubbly and the top is golden brown and crunchy. Remove from the oven and allow to cool slightly.

Serve hot with the garlic bread and/or chips and veggies. Can be made a day in advance, stored in the fridge and baked right before serving.

1497774_10200335595231062_205163012_n (2)Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at


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