Recipes // Spreads // Hot Artichoke Dip With Roasted Red Peppers And Kale

Hot Artichoke Dip With Roasted Red Peppers And Kale


By Chef Kelsey Nixon

Serves 8

Prep 20 minutes

Cook 40 minutes

Throwing together a dip is a must for me anytime we have people over. It’s easy, satisfying, and buys me some extra time in the kitchen while our guests nosh. This hot dip is super creamy and equally delicious when served with crispy chips or toasted baguette slices. The roasted red pepper adds a great pop of color. If you want to add a bit of spicy kick, consider adding a chopped poblano or minced jalapeño as well. You could also substitute a 10-ounce package of frozen baby spinach (thawed and squeezed dry) for the kale, making more of a traditional spinach-artichoke dip like the one that we all know and love.


  • 1 bunch kale, stems removed, leaves roughly chopped (about 2 cups)
  • 2 (14 ounce) cans artichoke heart drained and chopped
  • 1∕3 cups roasted red peppers, chopped
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 garlic cloves, minced
  • 1(1/3) cups grated Parmesan cheese
  • 1/4 pound white cheddar cheese, shredded (1 cup)


  1. Preheat the oven to 375 F
  2. In a medium saucepan, bring salted water to a boil. Add the kale and boil under tender, about 5 minutes. Drain, rinse under cold water, and squeeze out any excess water. Transfer to a cutting board or food processor and finely chop.
  3. In a large bowl, stir together the kale, artichokes, roasted red peppers, cream cheese, mayonnaise, sour cream, garlic, and 1 cup of Parmesan. Spread the mixture evenly in a shallow 1-quart baking dish. Top with the cheddar and remaining 1/3 cup of Parmesan.
  4. Bake until bubbling and browned in spots, 25 to 30 minutes. Serve with warm toasted baguette slices.
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