Ingredients
Base Ingredients
- 8 ounces light cream cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup grated parmesan cheese
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1/4 tsp sea salt
- 1/2 tsp black pepper
Veggies & Cheese
- 1 cup canned artichoke hearts, chopped
- 2-3 cups chopped kale (loosely packed)
- 3 tbsp white cheddar cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the dip evenly.
- Mix Base Ingredients: In a mixing bowl, combine the light cream cheese, plain Greek yogurt, grated parmesan, lemon zest, fresh lemon juice, minced garlic, sea salt, and black pepper. Mix thoroughly until smooth and well incorporated.
- Incorporate Vegetables and Cheese: Gently fold in the chopped canned artichoke hearts, loosely packed chopped kale, and grated white cheddar cheese until everything is evenly distributed.
- Transfer to Baking Dish: Spoon the mixed dip into an oven-safe baking dish, spreading it out evenly for consistent cooking.
- Bake the Dip: Place the baking dish in the preheated oven and bake at 425°F for 20 minutes, or until the top is lightly golden and bubbly.
- Cool and Serve: Remove the dip from the oven and allow it to cool for 5 to 10 minutes. This resting time lets the flavors meld and the dip firm up slightly for easier serving. Serve warm with chips, pita bread, or vegetable sticks.
Notes
- You can use fresh kale or frozen kale that has been thawed and drained well to avoid excess moisture.
- For a spicier kick, add a pinch of crushed red pepper flakes into the base mix.
- If you prefer a dairy-free version, substitute the cream cheese and yogurt with plant-based alternatives.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
