Baked Kale and Artichoke Dip with Leeks
User Reviews
5
Baked Kale and Artichoke Dip with Leeks
Description
The Baked Kale and Artichoke Dip with Leeks begins with gently cooked leeks and garlic sweated in olive oil until tender, then kale and artichokes are added. This vegetable mixture is incorporated into a creamy base of cream cheese, sour cream, Parmesan, and mozzarella cheese, seasoned with white pepper, salt, black pepper, and optional red pepper flakes.
Once combined, the dip is baked in an oven-safe dish until the top turns golden brown and the interior bubbles softly. The texture is creamy and thick with tender vegetable pieces throughout. The leeks add a mild onion flavor, while kale contributes a slightly earthy note, balanced by the tanginess of the cheeses.
This warm dip is ideal for serving alongside pita chips, crusty baguette slices, or vegetables. It works well for parties or casual snacks, offering a hearty but approachable flavor profile. Using an oven-safe skillet simplifies preparation and cleanup.
Leeks must be thoroughly cleaned to remove grit. They are sliced and washed in water to ensure no dirt remains. This dish can accommodate vegetarian cheese choices if preferred.
Ingredients
- 3 cups leek about 2-3 leeks, halved and chopped in ½ inch pieces; use only the white and light green parts
- 2 Tablespoons olive oil
- 4 garlic minced, cloves
- 2 cups kale stems removed and roughly chopped
- 8 ounce artichoke hearts drained and roughly chopped, quartered, canned
- ½ cup Parmesan Cheese
- 8 ounces cream cheese softened to room temperature
- 1 cup sour cream
- ½ cup mozzarella cheese small diced or shredded
- ½ teaspoon white pepper
- ½ teaspoon salt more to taste
- black pepper to taste, freshly ground
- red pepper flakes to taste
Instructions
- Preheat oven to 375°F. Prepare the leeks by cleaning (see this post for more details). Remove the dark green top, leaving the white and light green parts of the leeks. Halve the cylinder if you haven't already. Cut into ¼-½ inch slices (they will be half moon shape).
- In a skillet, heat olive oil over medium-high heat. Add the sliced leeks and cook for 3-4 minutes, with a pinch of salt. Add garlic and cook for an additional 2-3 minutes, stirring occasionally until tender. Add kale and cook for 2-3 more minutes, until slightly wilted. Add artichokes and stir until combined.
- In a separate bowl (or in the same skillet if oven-safe and you have enough room), stir together parmesan cheese, cream cheese, sour cream, mozzarella, white pepper, additional salt and peppers to taste.
- Stir in the kale and artichoke mixture until combined. Spread in an oven-safe skillet or an 8x8 baker.
- Bake for 25-30 minutes until golden brown and bubbly. Serve warm with pita chips, baguette slices, or tortilla chips. Store any leftovers in an airtight container in the fridge for 4-5 days, reheating as desired.
Notes
- When possible, bake the dip in the same skillet used to cook the leeks to reduce dishwashing.
- Trim leeks by removing root ends and dark green tops; slice the white and light green parts thinly and wash thoroughly in water to remove grit.
- Use cheese labeled vegetarian if dietary needs require it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 55mg | 18% |
| Sodium | 508mg | 21% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2886IU | 58% |
| Vitamin C | 20mg | 22% |
| Calcium | 231mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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