Creamy Kale and Artichoke Dip With Homemade Chips

This is one of my favorite appetizers to make for a get together, take to a party or just have while watching something really great on TV. This creamy kale and artichoke dip is full of flavor and vegetables! The nutmeg and cayenne pepper really take it up a notch. I have 2 options below for semi-homemade chips that will be WAY BETTER than anything you can find at the store because they will come out of the oven fresh, hot and crispy (something you can’t get out of a bag!) and won’t have inflammatory oils like corn, soy and canola. 

 

Kale and Artichoke Dip

4.5 from 20 reviews
Food Babe's Creamy Kale and Artichoke Dip
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 bag of frozen artichoke hearts thawed and chopped
  • 4 cups of finely chopped kale, spinach, swiss chard or collards
  • 1 garlic clove minced
  • ⅛ tsp fresh nutmeg
  • ⅛ tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1 tsp fresh black pepper
  • 1 cup organic sour cream (or ½ cup sour cream and ½ greek yogurt)
  • 3 tbsp organic mayo (optional - but really kicks this recipe into high gear)
  • 3 tbs raw parmesan or manchego cheese, plus more for top
  • coconut oil for greasing
Instructions
  1. Preheat oven to 375 degrees
  2. Combine all ingredients together in a large bowl and place into a medium sized baking dish (greased with coconut oil)
  3. Top with additional cheese if desired
  4. Bake for approximately 30-45 mins covered
  5. Remove from oven, and let sit for at least 5 mins before serving with homemade pita or tortilla chips
Notes
Please choose all organic ingredients if possible.

 

4.5 from 20 reviews
Food Babe's Pita or Tortilla Chips
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 pack of ezekiel whole wheat pita or small tortilla shells
  • 1 tbsp coconut oil
  • ¼ tsp paprika
  • ¼ tsp sea salt
Instructions
  1. Preheat oven to 400 degrees
  2. Cut pita or tortilla into triangle wedges with a pizza cutter.
  3. Mix wedges with coconut oil, paprika and sea salt in a large bowl
  4. Place wedges on a baking rack and bake at 400 degrees for 8-10mins until crisp
  5. Remove from oven and enjoy!
Notes
It's a good idea to make these while the dip is cooling. Please choose all organic ingredients if possible.

 

A couple of ingredient notes:

  • My favorite yogurt right now is Maple Hill Creamery - it’s 100% Organic and Grass-fed. 
  • For a super clean mayo with no inflammatory oils, check out Wilderness Family Farms. I love to use them in my recipes! (I know shipping can be expensive, but one jar lasts you a really long time. You can also ask your local store to carry this brand for you, so you don’t have to pay shipping on a regular basis). 

Oh and here’s a video of me making this on NBC’s Charlotte Today! Big thanks to Whole Foods for providing the ingredients. 

If you know someone who needs a yummy appetizer recipe for the upcoming Super Bowl or dislikes kale, this recipe is a sure bet either way. 

Enjoy! 

Vani 

Charlotte Today

 

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125 Responses to “Creamy Kale and Artichoke Dip With Homemade Chips”

  1. Susan Bridenbaugh

    Please cancel my subscription. Thank you

    Reply
  2. Steven

    You talk about eliminating inflammatory oils but not grains. .. that doesn’t make sense. Grain is more inflammatory, alters gut fauna, stimulates the dopamine receptors, scraps, punctures, and irritates the intestinal lining causing auto immune responses, and more.

    Organic, home made potato chips would make this better.

    Reply
    • Dan (to Steven)

      The ezeckiel bread she is recommending for dipping is a “sprouted grain” which is much different from your traditional store bought “whole wheat” or “whole grain” breads.

      Sprouted grains have a higher nutrient and protein content, far less gluten, and no hidden chemicals/additives. It is a better option if you are wanting bread. Yes, it will cause some mild inflammation but no where near that of store bought bread or pita chips.

      Another option would be organic brown rice or rye bread (also potato chips but they just wouldn’t pair well with this dip).

      Reply
      • Steven (to Dan)

        The importance of grains cause inflammation I think is often, over looked.

        Almost every cancer can be traced (and most common disease) back to inflammation. Yet we recommend these foods as “healthy”. We ignore the cumulative effects of inflammation.

        Yes, if once in awhile you consume foods that cause inflammation your body would recover but these foods are considered staples. If you then include the reality of their addictive qualities and their interactions with dopamine receptors one begins to question the conventional wisdom.

        Now factor in the debilitating effects on the gut fauna, irritation to the esophageal and intestinal linings, and so much more, it gets frightening. Then look at its interaction with other organs and insulin and fat production, the increases in LDL cholesterol build up. I mean the list goes on and on. I’d almost recommend starting smoking cigarettes to someone below recommending grains (of any kind).

        FYI, iwork in the field of environmental science with a focus on microbiology/nutrients

  3. Raini

    What is the altitude where these recipes are made?

    Thank you for the investigations and the healthy recipes.

    Reply
  4. ken

    God you people wont be happy until we are all dead from lack of food.do you stay up all night thinking of ways to make other peoples lives suck

    Reply
    • Dani (to ken)

      This is a recipe. How is that encouraging people not to eat? It’s doing the exact opposite and there are many recipes on this site. Stop trolling.

      Reply
  5. ken

    by your standards we should all just stop eating and DIE

    Reply
  6. KEN

    I must need glasses because either she is ugly or something else

    Reply
    • Roslyn (to KEN)

      Great constructive feedback, Ken. I gained so much from your insight on this recipe. Thanks for wasting your time and everyone else’s!

      Reply
  7. ken

    Vani there are a few questions for you.1.Do you neat the stuff you tell us to eat?2.Just how much do you get paid for this crap you are putting on line?

    Reply
  8. Marina

    I was so excited to make this dish for Super Bowl, and it was DEVINE baby.
    While others were scarfing down the crab dip with processed crackers, several of us were hoarding mine and we ate every last bite. It was a major hit. I used half organic greek yogart, half sour cream, and vegenaise- perfecto!

    Brava. Brava. Brava.

    P.S. I also made your Brussel Sprout salad and it rocked. One time I didn’t have lentils on hand so I threw in walnuts instead. 3 people asked me for the recipe.

    Keep ‘em coming food babe.

    Reply
  9. Mark

    You sure do attract a lot of paid trolls from the food industry Vani. I can’t wait to try that dip recipe! Thank you.

    Reply
  10. Patty

    I like reading all of the negative comments. It means that some folks are bothered that you hit a nerve of truth. Baby, keep up the good work?

    Reply
  11. c roberts

    LOVE , LOVE , LOVE by this the world will know who we are . Today is my first day on this site and I have taken time to read the replies . I’m surprised by some of the comments . Before we have the right to teach we have to live it to qualify . It is easier to splash the water than to be splashed by it . If we pursue our passions we can discover our purpose in LIFE. In pursuing our passions some times we will run to fast , respond to quickly ,but if LOVE is our driving force we will recover, for the better of all we serve . This site and the info will and can improve LIFE quality for all those who read and process it to improve there life and those they take time to share it with . Detoxing has great benefits with the mind as well as the body , try it on a daily basis . This young lady that has made this site available for us to benefit from her passion for LIFE and OTHERS , needs to be lifted up daily . She doesn’t have all the answers , but if she faints not and stays the course they will come to her . Remember she is the one that is leading this fight for truth and right doing . A writer once said ; WRONG DOING PREVAILS WHEN GOOD PEOPLE DO NOTHING . February 14th is a day set aside to show LOVE to the one’s we LOVE . I don’t know of a better place for the readers of this site to send LOVE Roses to , than the FOOD BABE ……. Take time to show your LOVE…………..croberts

    Reply
  12. Sue Seward

    Well I saw Vani on Fox News today talking about what’s in Fast Food, so she must be doing something right! ha! Personally, I have not eaten fast food in over five years now because I was very very very sick for years and no one could figure out why. I was also on several medications including thyroid. I had Hasimotos disease and I was on a few other meds after going to all the MD’s for years. They just kept giving me more drugs.

    Finally my Chiropractor/holistic doctor in 2005 did blood work and discovered I was highly allergic to gluten/wheat and recommended I go on a gluten free diet. Unfortunately I was very stubborn and thought I could eat it now and then. I didn’t listen for another year or so and and my health continued to decline as I kept eating gluten/wheat and the fast food. I had been eating it 3 to 4 times a week but figured if it was only once a week what could that hurt?

    I hit rock bottom in 2008 when I could barely walk, was in so much pain (Fibromyalgia would have been the diagnosis) I had to take showers every 30 minutes, migraines were severe, I was in bed for weeks at a time, I was losing my memory and looked 80 years old at age 55. My son had to drive me places because I could not remember or focus. My brain was actually becoming mush. Dr. David Perlmutter calls it ‘grain brain’. I had NO clue at the time what this crap was doing to my brain!!

    My doc finally told me I was going to die if I didn’t change my diet and stop eating gluten/wheat. That got my attention and I began to research it more, learn to cook, eat healthier, real food, stopped eating FAST FOOD and the pain started subsiding, my memory started coming back and I look younger now at age 60 than I did many years ago. For five years I’ve been off all the prescription drugs I was on including Thyroid meds which I was on for 32 years.

    I’m still studying and learning about what gluten/wheat does to our bodies and don’t even allow our Australian Shepherd to have this poison. It’s really up to each individual to listen, research and then decide what’s best for them. We’re just the messengers!

    Keep up the great job Food Babe! I’m on board!

    Gluten Free Lady

    Reply
    • Sano (to Sue Seward)

      Sounds like you have celiac disease, so gluten IS harmful for you. It is not harmful for those who do not have the disease, and is perfectly safe and healthy to eat.

      Reply
    • Mary Wilson (to Sue Seward)

      I do believe that 90% of the people who are diagnosed with a gluten problem are in denial and think it ok to cheat. If you think of gluten as glass shards then you start looking at the damage that eating glass would do to your intestines. I too cheated and then got to the point that even a small amount of gluten kept me in the bathroom for several week. I just had to make up my mind. Now even walking by the bakery and breathing in wheat flour that is in the air I get sick and it affects my thinking. I have multiple food allergies and I can not be in a restaurant where they use soy oil or peanut oil to cook with. It limits where I can eat. Dropping processed foods and eating fresh veggies is the best. Going back to cooking like our ancestors did. The original wheat the pilgrims brought was 5% gluten. Thanks to modern industry they bread wheat so that it is now 50% gluten. Plus much of the wheat available for food is GMO grown. As for the recipes I love them and have to go through and change ingredients since I have a long list of food allergies. GMO corn, wheat, soy, etc has been altered it is not what our ancestors lived on.

      Reply
      • Sue Seward (to Mary Wilson)

        Appreciate your feedback Mary! I too do not like even smelling wheat bread, etc. and I have to be really careful not to OD on too much corn. It’s hard because it’s so addicting! I think it’s not only the GMO issue but for me personally it’s an issue with sugar. I also highly recommend Dr. David Perlmutter’s book ‘Grain Brain’. Excellent information! There’s also more good information from Dr. Thomas O’Bryan’s Gluten Summit interviews on my website at http://www.glutenfreelady.com

    • onthisRock (to Sue Seward)

      Hi, Reading your post was like reading my own story in many ways. It’s like ‘with wisdom comes health’ and once you start ‘getting it’, wow, what a difference!

      Reply
  13. Heather W.

    I made this for the Superbowl this year…it was super yummy. I used what I had, so I used 1 cup kale & 2 cups spinach, increased the cheese quantity to 1/4 cup, more garlic & 1 more TBL of mayo. DELICIOUS! I can’t wait to make it again and exclusively w/ kale. Once again, FoodBabe’s recipes have yet to disappoint!

    Reply
  14. Sue Seward

    Sano I’ve never been diagnosed with Celiac disease. I had blood work to determine an allergy/sensitivity to gluten/wheat. It’s very obvious when I eat it because I have debilitating symptoms. Corn is now doing the same thing. And for anyone who’s interested in the truth, pick up a copy of Dr. David Perlmutter (neurologist MD) book ‘Grain Brain’ and you’ll find out just how bad gluten/wheat really is for everyone. He says our human body cannot digest it. And yes he sites studies that we as the public usually don’t see. They are available and listed in his book. It’s just a matter of time before people begin to realize what this stuff is doing to their brain. The wheat and corn we’re eating now is not what it was hundreds of years ago. It’s up to each individual to take control of their own health.

    Gluten Free Lady

    Reply
  15. jen

    Wow! just made this and it is delicious!!!!!! Thanks for posting it!-

    Reply
    • Carrie (to jen)

      Jen – did you follow the recipe exactly? Making tomorrow and I don’t know if I can get the organic mayo I usually get b/c we are having a snow storm.

      Reply
      • Jen (to Carrie)

        I did use mayo and I added extra cheese. I think it has so much flavor that you may be alright if you have to leave it out. Hmmm maybe there is a simple recipe for mayo that you might be a me to whip up! :)

      • Carrie (to Carrie)

        Thanks Jen! I have made mayo before but I never care for the taste or consistency… Thanks for your comment – I’m going to give it a mayo-less shot! Extra cheese? Well, duh ;)

  16. Carrie

    Glad to read the raving reviews b/c this looks and sounds incredible. Making it for a Valentine’s Day party tomorrow night. Thank you, FB!

    By the way, why all the meanie-pants comments? Why waste your energy? If you don’t like Food Babe or what she is doing, why are you browsing her page? Go away. Let this place remain for the happy people.

    Peace.

    Reply
  17. Melba Young

    Vani, I think what you are doing is great. Can you help me with what I have found out about toothpastes? I have noticed a ‘Warning’ on all boxes of toothpaste. It reads “Warning” Keep out of reach of children under 6 years of age. If more than used for brushing is accidentely swallowed get medical help or “contact Poison Control Center”. I have called 3 of the toothpaste companies and they tell me that they are FDA approved. Well, any Co that puts out a product that we put in our mouths that contains poison, is unbelievable to me. I wonder how many children injest toothpaste because it tastes good and never, of course, tell ‘Mommy’. Tom’s toothpaste is the only one I have found that has 2 kinds. One with sodium Fluoride and one that doesn’t. I am using the one that doesn’t have fluoride. I hope you can help do something about this. Sincerely, Melba

    Reply
    • Jen (to Melba Young)

      Have you considered making your own toothpaste? I started making my own…..its easy to make and less expensive then buy one!

      Reply
  18. Christine

    Can this be made a day ahead and then reheated before serving?

    Reply
  19. Dhanashri

    Thanks for your non-GMO stance and activism. You have made some country very proud, Vani! :)

    Great recipe, only 1 suggestion is to use as many home-made raw ingredients as possible. Can we make it with home made curds/cream? Something to think about! I still like this recipe and going to search for the ingredients during my next grocery, thanks!

    Reply
  20. Kit

    I replaced the sour cream and mayo with pure yogurt and it still tasted great with even fewer calories. I also added Jalapenos.

    Good idea on using kale and also the pita chips vs tostitos :)

    Reply
  21. dani

    It makes me so angry that the FDA doesn’t care about Americans and they are only out for $$$/profit. GM food should be illegal and our cosmeceuticals as well should be chemical free w/natural preservatives… but there are too few laws governing our products and our health is being sacrificed. I am severely allergic to formaldehyde which is even allowed to be used as a preservative in baby products and is carcinogenic! It’s in almost every commercial product along with so many other harmful chemicals in our food and cosmeceuticals which compromise our health. Other countries have more stringent laws to follow…. but we don’t here in the US !!??? It may seem extreme to some, but someone needs to fight to get things changed!!! Good Job Food Babe. :-)

    Reply
  22. Sheryl

    Don’t know who Ken is., but no one is asking him to give up his eating habits. I’m thrilled this blog is here sharing ideas and recipes so those of us who choose to put good fuel into our bodies instead of genetically altered, flavored,substance I would not feed my dog

    Reply
  23. Carrie S

    What size is a bag of frozen artichoke hearts; I’m wondering how much you use in this recipe? I can’t find any at either of my local grocery stores. I can only find artichoke hearts in glass jars on the shelf.

    Reply
    • Heather (to Carrie S)

      I know Trader Joe’s has frozen artichokes in a bag…not sure if they’re organic though…

      Reply
  24. Barbara

    Food Babe – why don’t you make your own mayo? It’s so easy!

    Reply
  25. Jim

    I just spent 6 months in Europe and I could write a thesis on how different the food is there from her in the USA.
    It is fresh fresh fresh.
    Bread is baked fresh every day.
    Meats and poultry expire in 3 days.
    There are fresh fruit, vegetable stands on every block.
    Also, butchers and bakeries on every block.
    It is cheaper to eat good than it is to eat bad there.
    I read your articles every day to see the recipes, brands and the list of shi* in our food. I am ashamed that our country and our politicians have sold out our health and welfare to big business.
    It is disgraceful and I for one applaud all your hard work and efforts.
    WAKE UP AMERICA

    Reply
  26. LouAnn

    Do I have to use 1/2 sour cream??? Can’t I use ALL Greek yogurt?
    And would there be any substitution for the mayo??

    Reply
  27. Carrie S

    I’d still love to know what size the bag go frozen artichoke hearts are. Thank you for any help.

    Reply
  28. Brandon

    I think it’s funny I look at your recipes and it’s almost exactly what I use, Ezekiel tortillas yes!

    Reply
  29. Laura Mendonca

    I am trying to figure out a way to bring this dish as a camping snack….do you think I could prepare it ahead of time, freeze it, and warm it up fireside?

    Reply
  30. Nicolasa

    Phenomeonnal! I didn’t plan on eating only this for dinner, but we couldn’t stop eating it! ♡

    Reply

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