Kale & Artichoke Dip

Yesterday I turned 30. Yes… 3-0!! The age that used to sound so old to me. I am now that old woman – ha!


Jokes aside, there’s a reason the saying, “thirty, flirty and thriving” exists. While the flirty part doesn’t necessarily apply to me in the season of life, or ever because I’m so awkward, the thriving does. This past decade of life has allowed me to grow and learn so much about love, life and myself, that I feel like it’s prepared me to continue to thrive and flourish during this next decade of life. Yay for 30!!


If you would have told me ten years ago I would be spending my 30th birthday pregnant with my third child, making boxed mac and cheese for lunch, playing on the floor with puzzles and putting one of my toddlers in a timeout, I don’t know if I would have believed you. I’m not sure I ever really pictured life as a mom, but I am so grateful this is my life because it’s exactly what I want now and I wouldn’t have wanted to spend my birthday any other way. Now, if you would have told me I would end my day picking up my tall, dark and handsome husband from the train station, I would have definitely believed you on that one.


One of the highlights of my day (among spending time with my kids, eating dinner as a family at home and drinking my free coffee from Starbucks) was making this kale and artichoke dip. It is the bomb diggity. It’s a bit different from your normal artichoke dip. It’s fresh and earthy thanks to the lemon and rosemary, and it’s addictive and creamy thanks to the fontina, parmigiano reggiano and cream cheese.


I loooooove this one. And with award season in full swing and the Super Bowl coming up soon, I figured it would be a nice recipe to share. If you end up making it, don’t forget to tag #marinamakeseats!

Kale & Artichoke Dip

Serves 6-8 as an appetizer


  • 4 cups of frozen artichoke hearts, thawed, drained and finely chopped
  • 4 cups of frozen kale, thawed and drained
  • 2 cups of shredded fontina cheese
  • 1 1/2 cups of grated parmigiano reggiano cheese, plus more for topping
  • 1 teaspoon of salt
  • 4 teaspoons of dried rosemary, plus more for topping
  • Zest and juice of two lemons
  • 1/2 cup of Greek yogurt
  • 1 cup of whipped cream cheese
  • Chips, pita bread or crackers for dipping


Preheat the oven to 375 degrees. Grease a 9 inch pie pan or casserole dish.

In a large bowl, combine the thawed artichoke hearts, thawed kale, fontina cheese, parmigiano reggiano cheese, salt, rosemary, lemon zest and lemon juice and stir to combine well. Add the Greek yogurt and cream cheese and stir to combine.

Spread the dip evenly in the greased pan. Top with a light layer of parmigiano reggiano cheese and a couple of pinches of rosemary.

Bake the dip in the oven for 25-30 minutes until the edges start bubbling and turn golden brown. Let the dip cool for five minutes and serve with chips, pita bread or crackers.

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