Kale and Artichoke Dip with Greek Yogurt
Prep time
Cook time
Total time
Serves: 6-8
  • 1 can artichoke hearts chopped (*make sure to get the hearts in water)
  • 2 c chopped kale
  • 2 tbs extra virgin olive oil
  • 2 small shallots, diced
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp crushed red pepper
  • ½ tsp garlic powder
  • 1 c Chobani Greek Yogurt
  • 3 tbs Romano cheese, plus more for on top
  1. Preheat oven to 350.
  2. In a saute pan, heat the shallots and evoo on medium. Cook for 4 minutes.
  3. Add in the kale, artichokes, and the seasonings from the salt to the garlic powder and cook for 3-4 minutes, just enough to wilt the kale.
  4. Remove from the heat and in a large bowl combine the kale/artichoke mixture with the yogurt and cheese.
  5. Stir until well incorporated and place in a oven safe dish (I used a pie plate).
  6. Bake for 20 minutes or until the top becomes golden brown and bubbly.
  7. Serve immediately with your favorite crackers or crostini like I used.
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/10/28/kale-and-artichoke-dip-with-greek-yogurt/