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Baked Kale and Artichoke Dip

This recipe should make about 3 cups of dip.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Appetizer
Servings: 4
Author: Hip Foodie Mom


  • 1/2 cup shredded mozzarella
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup parmesan cheese; split
  • 1-2 teaspoons dijon mustard
  • 1- 14 oz can artichoke hearts drained and coarsely chopped
  • 2 cups fresh kale chopped
  • 1/2 cup red onion finely chopped
  • 5-6 strips cooked bacon; chopped
  • 1/3 cup walnuts chopped or crumbled
  • serve with sliced baguette crackers or parmesan crisps


  • Preheat your oven to 350 degrees. In a large mixing bowl, combine the mozzarella, sour cream, mayo, 1/4 cup of the parmesan and dijon mustard. Stir in the artichoke hearts, kale, red onion and bacon. Spread evenly into a baking dish and sprinkle the remaining parmesan on top.
  • Bake, uncovered, for about 15 minutes. Remove from the oven and sprinkle on the walnuts over the top. Place back into the oven and cook for another 5 to 6 minutes or until heated through. Serve with sliced baguette, crackers or parmesan crisps.