Kale Artichoke Dip

Kale Artichoke Dip


  • 2 1/2 tablespoons coconut oil
  • 1 shallot, chopped
  • 4 garlic cloves, minced
  • 5 ounces chopped kale, ribs removed
  • 1/4 cup dry white wine or 2 Tablespoon chicken broth
  • 1 cup chopped (canned) artichoke hearts
  • 1 1/4 cup unsweetened Greek yogurt
  • 1/2 cup diced water chestnuts
  • 1 green onion, thinly sliced
  • 1 lemon, zested and juiced
  • 2 teaspoons dry mustard
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon cumin
  • 1/2 teaspoons ground ginger
  • sea salt and pepper to taste


  1. Heat coconut oil in a large sauté pan, over medium-high heat. Sauté shallots and garlic for 1 minute, then add kale and continue to sauté for 3 minutes.
  2. Add wine/chicken broth and cover for 1 minute or until kale has wilted and all the liquid has dissolved from the pan. Season with sea salt and pepper.
  3. Remove mixture from stove and transfer to a food processor. Pulse 3 to 4 times and set aside. (if you want the dip more chunky then make sure and watch between pulses to reach desired consistency)
  4. In a large mixing bowl combine the kale mixture with the remaining ingredients and stir together until the dip is well mixed. Refrigerate until ready to use.
  5. Serve with raw veggies such as celery, cucumber, carrots, and bell peppers.
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