Creamy Kale and Artichoke Dip with Garlic Toasts

Reprinted from Recipe Rehab by Everyday Health. Copyright © 2013. Published by Harper Collins Publishers.

Creamy Kale and Artichoke Dip with Garlic Toasts

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    2 tablespoons olive oil 1/4 teaspoon red pepper flakes
    1 large onion, finely chopped 1/2 (8-ounce) package reduced-fat cream cheese, at room temperature and cut into chunks
    1 (12-ounce) bag frozen quartered artichoke hearts, thawed 1/2 cup part-skim ricotta cheese
    1/2 (16-ounce) bag frozen chopped kale, thawed 3/4 cup finely grated Pecorino Romano or Parmesan cheese
    4 cloves garlic, minced Nonstick cooking spray
    Juice of lemon 1 (8-ounce) baguette, cut on the diagonal into -inch slices
    1/4 teaspoon kosher salt 2 cloves garlic, halved lengthwise


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      To make the dip, preheat the oven to 350F. Put a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the onion and artichoke hearts. Cook and stir until the vegetables begin to soften, about 6 to 8 minutes. Add the kale. Cook and stir until it loses its moisture, 3 to 4 minutes. Stir in the garlic, lemon juice, salt, and red pepper flakes; cook until fragrant, about 2 minutes. Remove the pan from the heat.

    • 2

      In a mixing bowl, stir together the cream cheese, ricotta, and ½ cup of the Pecorino. Add the vegetables to the cream cheese mixture and stir until combined. Scrape the mixture into a casserole dish and top with the remaining ¼ cup of Pecorino. Bake until the dip is bubbly and the cheese is melted, about 15 minutes.

    • 3

      To make the garlic toasts, coat a baking pan with nonstick cooking spray. Arrange the bread slices on the pan and spray the tops with cooking spray. Bake at 350F for 8 to 10 minutes or until golden brown.

    • 4

      As soon as the toasts come out of the oven, quickly rub the cut side of the garlic over each piece once or twice.

    • 5

      Serve the hot dip with the garlic toasts.

    nutritional information

    3 g
    7 g
    Saturated Fat:
    3 g
    19 g
    8 g
    334 mg
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving