Kale Artichoke Dip
"This particular recipe is a favorite of mine to make for my daughter when I want to do something decadent but also nutritious for her. It's so delicious that it makes her unafraid of vegetables." – Erin McKenna
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Ingredients
- 2 tbsp coconut oil or olive oil
- 1/4 small yellow onion, chopped (about ¼ cup)
- 2 cups kale, stemmed and roughly chopped
- 4 scallions, thinly sliced
- 1 clove garlic, minced
- 1 12-oz bag frozen artichokes, thawed (or jarred and drained)
- 1/4 cup shredded vegan gluten-free cheese, optional
- 1 tbsp fresh lemon juice
- 2 tbsp coconut milk
- 2 tsp sea salt
- 1/4 tsp ground nutmeg
- Ground black pepper, to taste
Preparation
- Preheat oven to 350°F. In a wide skillet over medium, heat oil. Add onion and cook until tender, about 3 minutes. Add kale, scallions and garlic and cook until kale softens, about 5 minutes. Remove pan from heat and let cool for 20 minutes.
- To a food processor, add kale mixture, artichokes, vegan cheese (if using), lemon juice, coconut milk, salt, nutmeg and pepper and pulse until mixture is semi-smooth. Pour mixture into a baking dish and bake for 30 minutes, until top is golden brown. Let dip cool for 5 to 10 minutes before serving.
Nutrition Information
- Serving Size 1/2 cup
- Calories 67
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 4 g
- Protein Content 2 g
- Saturated Fat Content 4 g
- Sodium Content 509 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g