5.0 from 18 votes
Get the Recipe Baked Kale and Artichoke Dip with Leeks
Elevate your next gathering with this Baked Kale and Artichoke Dip. It's made with hearty kale, buttery artichokes, and sauteed leeks for maximum flavor. Paired with an indulgent cream cheese base, it's a creamy hot appetizer dip sure to please a crowd!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 servings
Calories: 268 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 3 cups leeks 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 cloves minced
- 2 cups kale stems removed and roughly chopped
- 8 ounce can artichoke hearts, quartered drained and roughly chopped
- 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
- freshly ground black pepper to taste
- 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.
Cup of Yum
Notes
- If you use an oven-safe skillet, you can bake the dip in the same pan!
- To cut the leeks: trim off root end and top stems (where the white turns dark green). Cut lengthwise and lay on flat side. Cut into 1/2 inch half circles.
- Clean properly by placing cut pieces in a bowl of water and stir around to remove any dirt and sand. Drain and rinse.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Calories
268kcal
(13%)
Carbohydrates
10g
(3%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
55mg
(18%)
Sodium
508mg
(21%)
Potassium
209mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2886IU
(58%)
Vitamin C
20mg
(22%)
Calcium
231mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 268
% 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.