Super Bowl Food: Rich, Creamy Kale and Artichoke Dip

Diana Yen is the cookbook author and food stylist behind The Jewels of New York. To gear up for game day, she’ll be sharing some touchdown recipes for your Super Bowl party including this cheesy kale-packed dip that can be made the night before. Tune in this week for more Super Bowl recipes!

Cheesy kale and artichoke dip that can be made the night before and baked the following day. (Photo: Diana Yen)

Creamy Kale and Artichoke Dip
Serves 6-8

This creamy kale and artichoke dip is a comfort-food favorite. Packed with green kale, this addicting dish makes the perfect centerpiece for your Super Bowl party. When it comes bubbling out of the oven, it is equal parts gooey and cheesy. Serve with raw vegetables, pita chips or crusty bread for dipping.

4 tablespoons unsalted butter
1 small yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
1 jalapeno pepper, stem and seeds removed, finely chopped
? cup all-purpose flour
2 cups whole milk
2 teaspoons chopped fresh tarragon leaves
2 large bunches kale, stems removed and discarded, leaves roughly chopped
1 8-ounce package frozen artichoke hearts, thawed and roughly chopped
? teaspoon ground nutmeg
4 ounces smoked gouda cheese, grated
? cup grated parmesan cheese
Salt and freshly ground pepper
Cayenne

Melt the butter in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook the onion, stirring often, until it starts to become translucent, about five minutes. Add the garlic and jalape?o, and cook for one more minute.

Add the flour to the pan and stir it into the pan liquids to make a roux. Cook the roux, stirring constantly, for about 2 minutes, to get rid of the raw flour taste.

Pour in the milk, ? cup at a time, and whisk it often, so lumps do not form in the sauce. Bring the milk to a low simmer, and cook until it is thickened and coats the back of a spoon, 6-8 minutes. Turn off the heat, stir in the tarragon, and set the sauce aside while you prepare the kale-artichoke portion.

Bring a large pot of generously salted water to a boil. Add the kale and boil it for 3-5 minutes, or until slightly wilted, and tender (you may have to do this in batches). Place the cooked kale in a colander, and run cold water over until it is cool enough to handle. Squeeze the excess liquid out of the kale, and add it to a food processor. Pulse the kale a few times, until it is a grassy texture.

Add the kale, chopped artichokes, nutmeg, gouda, and ? cup of the parmesan to the white sauce, and stir to incorporate. Season to taste with salt, pepper, and cayenne.

Preheat the oven to 375 °F. Transfer the dip to a foil casserole pan (or casserole pan of your choice), and spread it into an even layer. Sprinkle the remaining ? cup of parmesan on top, and bake for 25 minutes, or until the dip begins bubbling. Serve warm.

Note: Dip may be assembled the night before. Store covered in the refrigerator and baked off following day.

Creamy kale and artichoke dip can be served as the grassy field for the ultimate food stadium. (Photo: Diana Yen)

More Super Bowl worthy dips:

This Is Best 7-Layer Dip You’ll Ever Eat

10 Party Dip Recipes Ready in Less Than 5 Minutes

Mayo-Free Green Goddess Dip