Kale & Artichoke Dip | Around the Table

Kale & Artichoke Dip | Around the Table

In this edition of Around the Table, Shea shares her family’s go-to dip for game day—and honestly, any day. This Kale & Artichoke Dip is a fresh, crowd-pleasing twist on a classic, with earthy kale, bright basil, and tangy asiago folded into all the creamy goodness everyone expects. A guaranteed win for any gathering.  

Yield: 6 to 8 servings | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Ingredients:
1 bunch curly-leaf kale, about 5 to 6 leaves
2 cups fresh basil leaves, loosely packed
1 (14.5-ounce) jar quartered artichokes, in brine
4 garlic cloves
½ shallot
2 tablespoons extra-virgin olive oil
1 (8-ounce) block full-fat cream cheese, softened to room temperature
¾ cup (6 ounces) sour cream
2 cups finely grated asiago
2 teaspoons sherry vinegar
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper, plus more for serving
Baguette, crackers, or chips, for serving

Directions:
1. Preheat oven to 350 degrees. Wash, de-stem, and roughly chop the kale. Roughly chop the basil leaves and then roughly chop the artichokes, leaving a few larger pieces intact. Set aside. Finally, mince the garlic cloves and chop the shallot.

2. Add the olive oil to a large skillet over medium heat. Once the oil is hot, add the shallots and garlic and sauté for about 30 seconds, or until the garlic barely begins to brown around the outermost edges of the pan.

3. Immediately add the kale. Stirring carefully, cook the kale for 1 to 2 minutes until it has just wilted. Add the chopped artichokes and cook for another 30 seconds to 1 minute to warm them through. Remove from heat and allow to cool slightly.

4. Meanwhile, add the cream cheese to a large bowl and stir until smooth and lightly whipped. Add the sour cream, asiago, vinegar, nutmeg, salt, and pepper and stir to combine.

5. Add the kale and artichoke mixture to the bowl. Stir until just combined, then transfer to an 8 x 8-inch pan. Transfer the dip to the oven and bake until bubbling and golden at the edges, about 30 to 35 minutes.

6. Finish the dip with a few more cracks of black pepper and serve immediately with sliced baguette, crackers, or chips.

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