Spooky Kale and Artichoke Dip

October 25, 2021

It’s spooky season at Local Roots and we served our dip in a bell pepper jack-o-lantern. This is a dip for all seasons though — we used Lacinato kale, but you can substitute any kale for this. Lightened up with Greek yogurt but still creamy enough to satisfy, this is an easy dip you’ll want at all your parties.


  • 1 bunch kale
  • 1 small onion
  • 5 cloves garlic
  • 2 tsp olive oil
  • 1 can artichoke hearts
  • 8 oz Local Roots cream cheese
  • ½ cup Greek yogurt
  • ½ cup  Parmesan cheese
  • ½ tsp salt
  • freshly cracked black pepper


  1. Finely dice onion and mince garlic. Remove the kale stems, then slice leaves into thin ribbons. Halve the kale ribbons if longer than bite size.
  2. In a medium saucepan, saute the onions in 2 teaspoons of olive oil. When the onions have softened, add in the minced garlic and cook for 1 minute. Add the kale to the pan and sprinkle over ½ tsp salt, then toss. Leave to wilt and cook.
  3. Drain the can of artichoke hearts. If they are soaked in brine, rinse with water and drain again. Chop the artichoke hearts into smaller pieces, then add to the pan with the kale. Stir to warm.
  4. In a medium bowl, stir together cream cheese, Greek yogurt, Parmesan, and plenty of freshly ground black pepper. If the cream cheese is cold, be sure to warm it for 30 seconds in the microwave before mixing in the other ingredients. Make sure everything is creamy and incorporated well — break apart any chunks of cream cheese.
  5. Turn saucepan heat to low. Add the cream cheese mixture to the pan and fold to incorporate the kale and artichokes. Taste for salt and black pepper, adding more to your preference. You can serve when warm through and Parmesan has melted. If you’d like, you can also transfer to an oven-safe dish, top with more Parmesan, and bake until bubbling and golden brown on top. 

TIP: We recommend serving with sliced Local Roots veggies and ACQ Sourdough to dip!

NOTE: We served our dip in a spooky, jack-o-lantern themed bell pepper. To create the spooky bell peppers, see if the bell pepper can stand on a flat surface. If it wobbles, slice a thin layer off the bottom until the pepper can stand on its own. Slice off the top, then carefully use your knife to remove the white ribs within the pepper. Rinse to make sure all the seeds are washed out. Using a paring knife with a sharp tip, carefully carve jack-o-lantern faces into the peppers, then gently push out the carved bits and remove. Fill with artichoke dip.

For the ghostly radishes, we used Local Roots Black Spanish Radishes. Using the same sharp paring knife, peel away the skin of the radish in a ghostly shape. You can use the peel to cut eyes and mouths for your radish ghosts and stick them on with a little bit of water or dip. If you’re especially skilled with a knife, you can even peel around the mouth and eyes so your ghost is all one piece.


This recipe was created by Local Roots recipe developer Irena Huang.

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