With salty whipped feta, rich Greek yogurt, blended artichoke hearts, finely minced kale, and just a touch of brightness from lemon zest and juice, this Whipped Feta Dip with Artichokes and Kale is a healthy and flavorful appetizer served with pita or veggies. It brings all the luscious, creamy richness you desire in a healthier form.

I am super excited to share this recipe with you today for a couple of reasons. First, because I absolutely love feta (nothing beats that salty, briny bite that is brings). So when I first heard of a whipped feta dip a couple of months back, I could not wait to test it out myself. Of course, I had to add in some extra veggies with artichoke hearts and kale. The artichokes are blended right in and the kale is finely minced, so that they add a subtle flavor, but do not take away from the luxurious richness of this whipped feta dip.

This Whipped Feta Dip with Artichokes and Kale is salty from the feta cheese, extra creamy and luscious with Greek yogurt, and has just a touch of tang and brightness from some lemon zest and juice. Plus, it is packed with nutrients and fiber from the artichokes and kale and protein from the Greek yogurt, making it a much healthier dip option than many other creamy dips.

But, the other reason I am excited to share this recipe with you is because I developed this specifically in collaboration with my friends at Spring Hollow Hemp for their recent Highest Self Women’s Retreat. The retreat is a weekend-long experience focused on helping women achieve transformation and growth, to shift perspectives and ultimately embody your highest self. They focus on health, empowerment, and self-love. I love everything about their mission, so when they asked me to collaborate, I was super excited to whip up some healthy and flavorful recipes that would fit in with their rejuvenating weekend.

For the retreat, I developed a trio of healthy and flavorful dips, served along with a variety of veggies, pretzels, and pita chips for dipping. All of the dips were packed with flavor, as well as healthy nutrients, to help the women set their weekend off feeling their best. On the menu along with this Whipped Feta Dip with Artichokes and Kale were my Easy Tahini & Avocado Dip and this Smoky Chipotle & Roasted Beet Hummus. With the variety of colors (just look at that beet hummus!) and textures, this trio of dips is the perfect appetizer for any game night with family, party with friends, or ladies night in.

How Do You Make Whipped Feta Dip?

Making this Whipped Feta Dip with Artichokes and Kale is super simple. It just takes a few minutes in the food processor to combine everything together. Once the feta, artichoke hearts, and other ingredients reach a smooth and creamy consistency, stream in the olive oil with the food processor running. This is important to add in after the feta is whipped, as adding it in before can cause the ingredients to become oily, so they won’t reach the same creamy, smooth consistency. Finally, stir in the finely minced kale or pulse your food processor a couple of times to combine – you want to leave tiny pieces of kale, rather than blending it in all of the way to keep the overall creamy, white color.

Here is what you will need:

Feta: You will want to make sure to use feta from a block (not pre-crumbled), if possible as this will blend to a smoother consistency.
Greek Yogurt: I prefer whole milk Greek yogurt for a richer, creamier consistency.
Artichoke Hearts: Use quartered artichoke hearts from the jar, just drain them well to remove any extra liquid and toss them in to get blended up with everything else.
Lemon Zest & Juice: To add a little brightness and balance out the creamy richness.
Garlic & Parsley: A clove of garlic and some chopped fresh parsley round out the flavors. The garlic flavor can get stronger as it sits, so if you are sensitive to garlic, you can use a small clove or just half a clove.
Olive Oil: Use a flavorful, good quality extra virgin olive oil. You can even drizzle a little extra over the top before serving if you want to get fancy.
Kale: Make sure to remove the stems and chop the kale extra fine, because no one wants big pieces of kale making this dip difficult to scoop and eat. If you aren’t a big fan of kale, you can leave this out and the dip is still amazing. However, I recommend trying it with the kale, and you may be surprised. I served it to a couple of people who aren’t usually kale fans, and even they loved it.

What Are Some Other Healthy Appetizer Recipes?

If you are looking for healthy appetizer recipes, whether it is for your next party, game day, the upcoming holidays, or any other get together, here are some of my favorites:

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Whipped Feta Dip with Artichokes & Kale

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Snack

Cuisine: American, Healthy, Mediterranean

Keyword: appetizer, artichoke, cheesy, greek yogurt, healthy, kale

Servings: 3 cups

Ingredients

1 cup Greek yogurt
8 oz block of feta (crumbled)
12 oz jar quartered artichoke hearts (drained)
1 tsp lemon zest
1 tbsp lemon juice
1 clove garlic (smashed and roughly chopped)
1 tbsp fresh parsley (roughly chopped)
1 tsp sea salt
1 tsp black pepper
1 tbsp extra virgin olive oil
1 cup kale (stems removed and finely minced)

Instructions

Add the first 9 ingredients (everything up to and including the salt and pepper) to the food processor, and blend until smooth and creamy.
With the food processor running, stream in oil. Blend until creamy and well combined.
Stir in finely diced kale. Taste, and add additional salt or pepper if needed.
Serve immediately or refrigerate until ready to serve. Top with an extra drizzle of olive oil if desired.

Notes

Blending: Don’t skip the step of blending everything before streaming in the olive oil. This is important to make sure that the feta and artichokes blend up smoothly before the oil is added. It will ensure a smoother, more creamy texture.
Olive Oil: Use good quality extra virgin olive oil for a more flavorful taste.
Kale: Make sure the kale is very finely minced, it will make the dip easier to eat and leave a better texture.
Garnish: I saved some chopped artichoke hearts, mixed with a little olive oil to use as a garnish. This is optional, you can also just garnish with a drizzle of extra virgin olive oil.

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