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+ servings

Kale and Artichoke Dip

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 -8


  • 8 ounces GO Veggie! Plain Cream Cheese
  • 1/3 cup milk plain almond milk, cows milk, etc
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups GO Veggie! Lactose Free Mozzarella Cheese divided
  • 3 cups kale uncooked, roughly chopped
  • 8 oz jar/can artichoke hearts roughly chopped


  • Preheat oven to 400 degrees F.
  • Spray small (I used 6x4") baking dish with cooking spray.
  • In medium bowl, beat together cream cheese, milk, garlic powder, and salt until well combined.
  • Stir in 1 cup of mozzarella cheese.
  • Bring a small pot of water to boil, then add kale. Cook for 1 minute, then strain and run under very cold water for 30 seconds.
  • Finely chop the kale and dab with a paper towel to remove all excess liquid.
  • Stir kale and artichoke hearts into cream cheese mixture.
  • Spread into prepared baking dish, then top with remaining cup of mozzarella cheese.
  • Bake in preheated oven for 20-25 minutes, until mixture is bubbling and cheese is golden brown.
  • Serve with pita chips or sliced bread.
  • Enjoy!