05 FEBRUARY 2026 — AROUND THE TABLE
Kale & Artichoke Dip
This Kale & Artichoke Dip is a fresh, crowd-pleasing twist on a classic—perfect for game day or any gathering that calls for a really good dip. Earthy kale, bright basil, and tangy asiago bring new life to a longtime favorite, while keeping all the creamy, indulgent goodness everyone expects. Score!
Sautéed kale, garlic, shallot, and artichokes get folded into a rich, cheesy base, then baked until bubbly and golden around the edges. The result is fresh, comforting, and wildly scoopable — great with chips, crackers, bread, or, honestly, a spoon.
See the recipe below and watch the full webisode here.
Ingredients
- 1 bunch curly-leaf kale, about 5 to 6 leaves
- 2 cups fresh basil leaves, loosely packed
- 1 (14.5-ounce) jar quartered artichokes, in brine
- 4 garlic cloves
- ½ shallot
- 2 tablespoons extra-virgin olive oil
- 1 (8-ounce) block full-fat cream cheese, softened to room temperature
- ¾ cup (6 ounces) sour cream
- 2 cups finely grated asiago
- 2 teaspoons sherry vinegar
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- Baguette, crackers, or chips, for serving
Method
Step 01
Preheat oven to 350 degrees. Wash, de-stem, and roughly chop the kale. Roughly chop the basil leaves and then roughly chop the artichokes, leaving a few larger pieces intact. Set aside. Finally, mince the garlic cloves and chop the shallot.
Step 02
Add the olive oil to a large skillet over medium heat. Once the oil is hot, add the shallots and garlic and sauté for about 30 seconds, or until the garlic barely begins to brown around the outermost edges of the pan.
Step 03
Immediately add the kale. Stirring carefully, cook the kale for 1 to 2 minutes until it has just wilted. Add the chopped artichokes and cook for another 30 seconds to 1 minute to warm them through. Remove from heat and allow to cool slightly.
Step 04
Meanwhile, add the cream cheese to a large bowl and stir until smooth and lightly whipped. Add the sour cream, asiago, vinegar, nutmeg, salt, and pepper and stir to combine.
Step 05
Add the kale and artichoke mixture to the bowl. Stir until just combined, then transfer to an 8 x 8-inch pan. Transfer the dip to the oven and bake until bubbling and golden at the edges, about 30 to 35 minutes.
Step 06
Finish the dip with a few more cracks of black pepper and serve immediately with sliced baguette, crackers, or chips.
