Friday, December 31, 2021

Baby Greens and Artichoke Dip

This warm, cheesy dip is one of the amazing dips for this season! This is loaded with baby greens - baby spinach, kale, and chard. The fresh winter greens are full of flavors and are nutritious. This dip is great for a fun and delicious family snack as well for any party. This is an amazing one for gameday!

This recipe uses jarred artichokes in oil. Canned artichokes can be used too. If using fresh artichokes, process them and then use in the recipe. If you can't find baby greens, use regular spinach instead and that would be exactly delicious too!  Also, I have used my vegan parmesan. Feel free to use regular parmesan if you wish. Also, sprinkle a little extra on top too. Since parmesan will a bit salty, add salt accordingly.

If you are wondering what to serve this dip, here are the quick and easy ones to pair with. These are amazing with sliced baguettess, tortilla chips, pita chips, and salt crackers. This can be easily whipped up even in the last minute to entertain guests. The leftovers (if any!) can be used for making quesedillas or grilled cheese too!

I am sharing this for Bakeathon 2021 and this is the final post for the same event. We shared baked recipes all through the month of December. This is the perfect season to bake and share with everyone. I also linking this to Foodie Monday Blog Hop, where we are sharing recipes with winter greens. This is the season for fresh spinach, kale, and chard and a perfect dip for the theme as well as the season. A warm dip is very comforting!

Here are a couple of creamy/cheesy dips that you'd love to have!

Serves 4 to 8

Cream cheese - 1/2 cup, room temperature
Sour cream - 2 tbsp
Vegannaise/mayo - 2 tbsp
Chili flakes - 1/2 tsp
Parmesan- 2 tbsp
Black pepper powder - 1/4 tsp
Salt -1/8 tsp
Artichoke hearts - 1/2 cup, chopped
Baby greens (baby chard, kale, spinach) - 2.5 cups, chopped
Garlic - 1 tsp, chopped fine
Oil-1 tbsp

Serving suggestions/accompaniments

Salt crackers
Sliced baguette
Pita chips
Tortilla chips


Heat oil on medium flame. Add the garlic and saute for a minute. Add the chopped greens, cook for 2-3 minutes till the spnach is cooked crisp. Set aside to cool.

Add cream cheese, sour cream, vegannaise, chopped artichoke hearts, salt, pepper, chili flakes, parmesan, and the sauteed greens mixture. Mix thoroughly. Add the shredded mozzarella cheese, combine well.

Preheat the oven to 350 degrees F. Transfer the cheese greens mixture to a oven safe bowl (2 cup size). Bake for 20 minutes or until bubbly and cheese melting.

Serve with sliced baguette, salt crackers, pita and/or tortilla chips.


  1. Baby greens and artichoke dip looks so rich and creamy with lots of cheese . I have never used artichokes at home and this dip looks absolutely irresistible. Perfect idea to enjoy the winter greens greens .

  2. The dip looks creamy and cheesy and oh so delicious! Would love to dig into it with some nachos. 😊

    Lovely idea to use baby greens in the dip.

  3. Wow dip sounds so cheesy and yummy. Adding baby greens made it healthy too. I can imagine the rich creamy texture of this dip. I am sure my kids will love it.

  4. Dip looks so creamy and delicious. Would love to eat with some chips.

  5. Excellent one Radha, such a fantastic way to complete Bake-a-thon..thank you for joining.

  6. That dip looks absolutely creamy and tempting... All that baby greens in it makes it even more healthier...