Parmesan Kale Artichoke Dip

This modern approach to classic spinach dip includes garlic-sautéed kale folded into a creamy Parmesan sauce with marinated artichokes.

Serves: 8Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 4 cups whole milk
  • 1/2 cup mascarpone cheese
  • 1 cup Parmesan cheese
  • 1/2 cup cream cheese
  • 2 quarts kale, cleaned, trimmed and chopped
  • 1/2 cup shallots, chopped
  • 4 cloves garlic, chopped
  • 1/4 cup oil
  • 2 cups canned artichokes, strained and chopped
  • 1/2 cup grated parmesan cheese
  • Tortilla chips, for serving
  • Diet Coke


  • In pan over medium heat, melt butter. Whisk in flour to make roux. Cook until sandy texture appears.
  • Whisk in whole milk. Continue cooking to thicken.
  • Stir in mascarpone, cream cheese and Parmesan cheese. Season with salt and pepper.
  • In separate pan, heat oil. Sauté shallots and garlic until translucent. Add kale; season with salt and pepper. Continue sautéing until tender.
  • Using a kitchen towel, squeeze excess liquid from kale. Fold artichoke-kale mixture into white sauce. Transfer to oven-safe dish.
  • Top with Parmesan; broil until caramelized. Serve with an ice-cold Diet Coke.