Whipped Feta Dip with Artichokes & Kale
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.
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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