A riff on traditional spinach artichoke dip, this creamy, cheesy dip recipe is made healthier by replacing some of the cream cheese with yogurt. Serve as an easy appetizer with tortilla chips and carrot sticks.

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat an 8-inch-square baking dish with cooking spray.

  • Combine kale (or spinach), artichoke hearts, cream cheese, yogurt, shallot, garlic, salt, pepper and cayenne (if using) in a large bowl. Transfer the mixture to the prepared baking dish. 3. Sprinkle with Parmesan.

  • Bake until starting to brown and bubble, 25 to 30 minutes. Let stand for 5 minutes before serving.


Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 1 day. Bake until hot, about 40 minutes.

Nutrition Facts

63 calories; 3.9 g total fat; 2.1 g saturated fat; 12 mg cholesterol; 135 mg sodium. 168 mg potassium; 4.2 g carbohydrates; 1.5 g fiber; 1 g sugar; 3.2 g protein; 1532 IU vitamin a iu; 9 mg vitamin c; 31 mcg folate; 86 mg calcium; 13 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this for an appetizer before family Sunday dinner. Everyone enjoyed. Never seen frozen artichokes here in Canada so I used a tin of artichokes instead. Also bought whole wheat tortilla scoops to accompany. Read More
Rating: 5 stars
An amazing dip with my nacho chips! Read More