Kale Artichoke Dip (Gluten-Free)

Warm, creamy and so delicious, this Kale Artichoke Dip is a crowd-pleasing mix of healthy + decadent that makes you want to keep on dipping! Made with fresh kale, tangy canned artichokes, cream cheese and Greek yogurt, it is fabulously flavorful, and the ultimate gluten-free Game Day snack or party appetizer. Easy to make, it can be prepped ahead and baked later.

Kale Artichoke Dip gluten-free easy game day party appetizer
Kale Artichoke Dip (Gluten-Free)

Easy Recipe for healthy-ish and irresistible Kale Artichoke Dip!

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So excited for you to try this Gluten-Free Kale Artichoke Dip!

We made it for friends and family for snacking on during the football playoffs a few weeks ago and it was a huge hit! In fact, we will be making it again this weekend for the Super Bowl.

Warm, creamy and so delicious, it’s a mix of healthy and decadent that makes you want to keep on dipping!

A twist on the classic spinach artichoke dip, it’s made with fresh kale, tangy canned artichoke hearts, cream cheese and Greek yogurt and is fabulously flavorful!

The ultimate gluten-free Game Day snack or warm party appetizer, it is easy to make and can be prepped ahead or made last minute.

Kale Artichoke Dip gluten-free easy game day party appetizer

If you’ve followed us a while, you’ve probably tried our Healthier Spinach Artichoke Dip which is a recipe adapted from Cooking Light and made with white beans instead of cream cheese and sour cream. We love that one but were looking for something fresh and new, but still a lighter and slightly healthier take on the classic spinach artichoke dip… hence this Gluten-Free Kale Artichoke Dip!

What you’ll love about this Gluten-Free Kale Artichoke Dip

Fresh, flavorful ingredients! Fresh sauteed kale seasoned with garlic, creamy Greek Yogurt, and canned artichoke hearts give a fabulously tangy flavor.

Decadent tasting but not heavy! The creamy, decadent texture and flavor comes from a combination of cream cheese, mayonnaise and Greek yogurt, but we use less cream cheese compared to more classic dips and use Greek yogurt in place of sour cream, and it is so decadent tasting, there is no need for a top layer of cheese.

Easy to make! The dip comes together in 3 simple steps.

Can be prepped ahead and baked later, or easy enough to make last minute.

Kale Artichoke Dip gluten-free easy game day party appetizer

How to make Gluten-Free Kale Artichoke Dip

Here are the 10 ingredients you’ll need:

lacinato kale

cream cheese

mayonnaise

Greek yogurt

grated Pecorino Romano

grated Parmesan cheese

canned artichoke hearts

salt

pepper

and garlic

Kale Artichoke Dip gluten-free easy game day party appetizer

Step by Step How to Make Gluten-Free Kale Artichoke Dip

This warm dip is super easy to make and comes together in 3 simple steps.

1. Saute the kale with garlic and olive for just  3-5 minutes to wilt the kale.

2. While the kale sautes, mix cream cheese, mayonnaise, Greek yogurt, salt, pepper, Pecorino Romano and Parmesan in a large mixing bowl.

3. Add sauteed kale and chopped artichoke hearts to the creamy mix and mix to just combine.

Spoon the kale artichoke mix into a small baking pan (mine was about 1 quart, maybe a bit smaller), sprinkle with Parmesan cheese and bake for just 20 minutes!

When done baking, it has a just golden top and creamy center.

Give it a stir with a spoon to show some of the cream dip, and serve warm with your favorite gluten-free crackers or chips.

And just look at how creamy it is!

It is a dreamy, creamy texture with pieces of kale and artichokes in every bite!

And it has the best flavor!

A simple, warm gluten-free appetizer or Game Day snack that is sure to be a crowd-favorite!

Kale Artichoke Dip gluten-free easy game day party appetizer

Make ahead and Storing:

This Kale Artichoke Dip can be prepped a day ahead up and baked to warm, creamy perfection just before serving. Just store covered in the refrigerator overnight, bring to room temperature for 30 minutes and bake when ready to serve.

Tip: Might take a few minutes longer to bake depending on how cold it gets in the refrigerator. Just cover loosely and continue baking if the top is done but center needs a few extra minute.

Store any extra, covered in the refrigerator and heat up in the microwave or oven as desired.

Hope you love it!

For more Game Day Eats, click here.

For more Appetizers, click here.

Have you tried our…

Warm 7 Layer Mexican Dip

Greek Hummus Dip

Scroll down for recipe and leave a rating/ comment if you make it. We love hearing from you!

Recipe

 

Kale Artichoke Dip gluten-free easy game day party appetizer
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5 from 1 vote

Kale Artichoke Dip (Gluten-free)

Warm, creamy and so delicious, this Kale Artichoke Dip a mix of healthy + decadent that makes you want to keep on dipping! Made with fresh kale, tangy canned artichokes, cream cheese and Greek yogurt, it is fabulously flavorful and the ultimate gluten-free Game Day snack or party appetizer. Easy to make, it can be prepped ahead or made last minute.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Snack, Game Day
Cuisine: Gluten-Free, Nut-Free
Keyword: gluten-free game day food, kale artichoke dip recipe, gluten-free kale artichoke dip, easy gluten-free warm appetizer
Servings: 8 servings
Author: Healthy Gluten-free Family

Ingredients

  • 1 bunch lacinato kale, chopped approximately 6-7 oz before chopping, about 4 cups chopped and packed
  • 1-2 tablespoons olive oil for sauteing kale
  • 3 cloves garlic, minced
  • 1 8 oz block cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1/4 cup grated Pecorino Romano
  • 1/4 cup grated Parmesan cheese + more for topping
  • 1 14 oz can quartered artichoke hearts, coarsely chopped
  • 1/8-1/4 teaspoon salt, divided
  • 1/8- 1/4 teaspoon pepper, divided
  • Gluten-Free crackers or chips for serving

Instructions

Kale Artichoke Dip

  • Preheat oven to 350 degrees F, and coat 1 quart baking dish with cooking spray or oil of choice.
  • In a saute pan, heat 1-2 tablespoons of olive oil (enough to cover base of pan), add minced garlic and saute for 1 minute and add chopped kale, and saute for 3-5 minutes or until kale is wilted. Season with salt and pepper to taste (I used about 1/8 teaspoon of each). Set aside.
  • While the kale sautes, add cream cheese, mayonnaise, Greek yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, Pecorino Romano and Parmesan to a large mixing bowl and mix to combine well using a stand mixer or hand mixer. Will be creamy.
  • To the creamed mix, add coarsely chopped artichokes and sauteed kale, and mix to just combine --- do not over mix with a mixer; if you need to mix in the kale and artichokes more, use a spoon or spatula.
  • Spoon the kale artichoke mix into the prepared baking dish, sprinkle with Parmesan cheese, and bake for 20 minutes, or until the top is just golden and the center warm and creamy.
    Give a small stir with a spoon to break the golden top if desired (remember the pan will be hot!), and serve with gluten-free crackers or chips of choice. Enjoy!

Make ahead

  • Can be prepped a day ahead up to point of baking. Store covered in the refrigerator overnight, bring to room temperature for 30 minutes and bake when ready to serve.
    Tip: Might take a few minutes longer to bake depending on how cold it gets in the refrigerator. Just cover loosely and continue baking if the top is done but center needs a few extra minute.

Storing

  • Store any extra in the refrigerator, covered. Reheat desired amount in the microwave. If reheating the entire dish, cover loosely and reheat in the oven.
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