Skillet Spinach, Artichoke, and Kale Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm skillet dip with spinach, artichoke, kale, and three cheeses blended with Greek yogurt and cottage cheese. Creamy, savory, and perfect for entertaining. Serve with crackers or bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup whole milk cottage cheese
- 1 cup whole milk Greek yogurt
- 2 tablespoons unsalted butter
- ½ cup finely chopped yellow onion
- 4 garlic cloves (minced)
- 14 ounce can artichoke hearts (drained and chopped small)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- 10- ounce chopped frozen spinach (thawed and strained well)
- 1 cup (packed, roughly chopped baby kale)
- 1/3 cup grated parmesan cheese (divided)
- ½ cup shredded Swiss cheese
- ½ cup shredded mozzarella cheese
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 479mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 230mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.