A cream cheese dip filled with kale, artichoke, and garlic. This creamy kale artichoke dip served with chips or bread is the perfect starter for any gathering. 
I love to snack. Chips or bread with dips are almost always my go to snack.
With a ton of cream cheese sitting in the fridge, I knew that I had to use them for something. And when I say a ton, I mean a couple pounds worth. My mom bought the Costco size container, and if you’ve ever stepped foot into Costco, you know everything is much bigger than you really need them to be. And you always leave with a cart full of stuff you don’t need. So in the next several weeks, you’ll probably see some recipes featuring cream cheese as an ingredient. Like dips, cheesecakes, pastries, hint, hint.
This creamy kale artichoke dip is adapted from my Spicy Spinach Artichoke Dip, and it’s every bit as delicious. I love dipping tortilla chips into this and getting kale and artichoke in every bite. Or for a more filling snack or appetizer, I like to spread this dip on bread and eat them that way. With Thanksgiving just around the corner, I like having dips like this prepared beforehand. That way, I can have something for my guests to munch on while we’re finishing making dinner. Trust me, it goes a long way. No one wants a hungry and grumpy person during the festivities, right?
First, add a little olive oil to a small skillet over medium heat. Allow the olive oil to heat for a minute before adding minced garlic. Cook the garlic until they turn aromatic and a golden brown. I love the aromatic of smell of garlic, don’t you?
Next, add the kale. You want to make sure that the kale is torn into bite size pieces. Depending on how you like your dip, you can keep the stems or remove them. I prefer no stems because sometimes the stems are tough. Not something I want in my dip. Cook the kale until they have softened and become wilted. Then add the chopped artichoke. Cook for another minute.
Remove the kale and artichoke from heat, and place them into a medium sized bowl.
Stir in the cream cheese, crushed red pepper, garlic powder, and salt until the ingredients are well incorporated.
Serve the creamy kale artichoke dip with chips or bread.
Enjoy!
- 1 tablespoon olive oil
- 2 cloves of garlic, finely minced
- 3 cups kale, torn into bite size pieces
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese at room temperature
- ¼ teaspoon garlic powder
- 1 teaspoon crushed red pepper
- ¼ teaspoon salt
- First, add olive oil to a small skillet over medium heat. Allow the olive oil to heat for a minute before adding minced garlic. Cook the garlic until they turn aromatic and a golden brown.
- Next, add the torn kale to the skillet Cook the kale until they have softened and become wilted. Then add the chopped artichoke. Cook for another minute.
- Remove the kale and artichoke from heat, and place them into a medium sized bowl.
- Stir in the cream cheese, garlic powder, crushed red pepper, and salt until the ingredients are well incorporated.
- Serve the creamy kale artichoke dip with chips or bread.
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