The Ultimate Artichoke Dip Recipe You Need to Try!

Peel and thinly slice a yellow onion.

Cut 4 strips of thick cut bacon into small pieces.

Cook the bacon in a pan until crispy and golden, then remove it to a plate lined with paper towel and set aside.

Pour off all but about a tablespoon of the bacon fat from the pan.

Add the sliced onions to the pan with kosher salt and cracked pepper over medium heat.

Cover the pan with a lid to allow the onions to sweat and cook slowly for about 15 to 20 minutes, adding a little water if the pan gets too dry.

Just before the onions are finished, add in about 8 large cloves of minced garlic.

Grate mozzarella, Parmesan, and Romano cheeses and set aside.

Place a 14 oz can of artichoke hearts in a food processor and pulse until well chopped, or chop with a knife if preferred.

In a large mixing bowl, combine 8 oz of room temperature cream cheese, 1/2 cup plain Greek yogurt, and 1/2 cup mayonnaise, mixing to combine.

Add the chopped frozen kale (drained and squeezed of liquid), chopped artichoke hearts, half of the mozzarella, all of the Parmesan, Romano, and the onion and garlic mixture to the bowl, and mix well.

Crumble in some of the reserved bacon (saving some for garnish) and mix again.

Grate in some fresh nutmeg or add a pinch of ground nutmeg, then mix again and taste to adjust seasoning with more salt and pepper if needed.

Transfer the mixture into a baking dish and top with the remaining mozzarella cheese.

Bake in the oven at 350°F for about 25 to 30 minutes until brown on top and bubbly around the edges.

If the dip isn't brown enough, turn on the broiler for a minute or two to brown it further.

Toast bread by brushing it with reserved bacon fat, placing it on a rack on a baking sheet, and baking for about 15 minutes, turning halfway through until golden brown and crispy.

Top the baked dip with reserved bacon before serving.

Equipment Needed

Spice Level:

Dietary