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A healthy alternative to the classic spinach version: kale artichoke dip

Total time

35 minutes


  • 1½ cups kale (chopped)
  • 1 tsp olive oil ((divided))
  • 2 cloves garlic (minced)
  • 1 cup artichoke hearts
  • ½ cup ricotta cheese
  • 1 cup Greek yogurt
  • ½ tsp onion powder
  • ¼ tsp red pepper flakes
  • pinch cayenne
  • salt and pepper to taste
  • ¼ cup Parmesan cheese
  • ¼ cup Monterrey jack cheese (shredded)


  1. In a large skillet over medium heat, saute kale and garlic in olive oil until softened. About 5-7 minutes. Transfer kale to a food processor, add artichokes and pulse until chopped into small pieces. Add ricotta, yogurt, and spices then pulse the food processor until combined. Mix in part of the Parmesan and Monterrey cheeses, reserving the rest for the topping. Transfer mixture to a oven-safe dish. Cover with remaining cheeses. Place dish on a baking sheet and bake in the over at 350 for about 20 minutes, until cheese is melted. Serve immediately.

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