Kale & White Bean Artichoke Dip with Wine

I want to make a confession about Kale. Ready?

I’m really, really, really not a fan. Yea! There I said it! Contrary to popular belief, not all Californians like Kale, ya know.

Which is why I’m super excited to share this recipe… see, I was looking for a healthier, gluten-free version of the classic Spinach Artichoke dip. I was looking for something lighter and less heavier, but still stupidly creamy good.

While contemplating our unhealthy obsession with healthful Kale, I came across this recipe from Food & Wine, which recommended adding wine to sautéed Kale.

WINE & KALE! What a genius idea!!

It was delicious! With cannelini beans, hot pepper flakes, artichoke & wine oh my it was heaven. And just like that, Kale’s got Mojo. To get the creaminess, I didn’t want to use cream cheese or cream. Tahini, the Mediterranean sesame cream sauce that’s added to hummus (available at Trader Joe’s or Safeway),  did the trick! The dip was creamy, thick, salty with a kick, oh-so-flavorful and the Kale totally passed for Spinach!

This. Californian.Is.Literally.Drunk.On.Kale.

You won’t catch me wine-ing about this recipe…  😛

Give it a try and let me know what you think! If you make this recipe, I’d love to see your creations 🙂 – tag us on Instagram with #findmymojyo!

Kale & White Bean Artichoke Dip

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings & a sudden appreciation for Kale. (AND WINE)


  • 1 large shallot, thinly sliced
  • 1-2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 2 cups fresh or frozen Kale
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 6 Artichoke hearts, quartered (I used 1/2 14 oz. can)
  • 1/4 cup white wine (I used Pinot Grigio. Chardonnay or Sauvignon Blanc work well too; Any dry white wine)
  • 2 tbsp Tahini (I used Trader Joe's fresh Tahini sauce)
  • 1/2 cup Parmesan cheese, grated - divided. (for Vegan version, use Vegan Parmesan Cheese or 1/4 cup Nutritional yeast)
  • 1/4 tsp lemon zest
  • 2 tablespoons olive oil
  • Salt & Pepper to taste


  1. Preheat the oven to 400 degrees F.
  2. Heat oil in a large nonstick skillet. On medium heat, sauté the shallot till translucent. Add the garlic, red pepper, salt and cook for a minute.
  3. Add the Kale and sautee till it softens, about 3 minutes. Add the white wine and simmer until evaporated, 2 minutes. Set aside.
  4. In a small food processor, (I use my handy Nutribullet), puree the beans, olive oil, artichokes, tahini, lemon zest, 1/4 cup parmesan cheese, 1/4 cup water until smooth.
  5. Add the white bean puree to the kale mixture, stir to combine. Top with the remaining cheese.
  6. Bake in the oven for 15 minutes or until the cheese has begun to brown. Serve warm alongside crackers or pita for dipping.


Vegetarian, Gluten-free. Vegan recipe modifications above.



Also published on Medium.

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