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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Gibson & Smith


  • 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


  1. 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.
  2. 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