Indulge Guilt-Free: Emma Myles’ Creamy Kale Artichoke Dip Redefines Healthy Snacking

The Ultimate Party Pleaser, Reimagined

Dips are the undisputed champions of any gathering, effortlessly stealing the spotlight with their irresistible warmth and cheesy allure. Among them, the classic artichoke dip holds a special place in our hearts. But what if you could enjoy all that beloved creaminess and flavor, with an added boost of nutrition? Enter Emma Myles, actress, writer, and home cook, who, in her new cookbook The Trigger Kitchen, offers a brilliant solution: a Kale Artichoke Dip that’s rich in vegetables without compromising on indulgence.

Molly Knudsen, M.S., RDN, a Registered Dietitian Nutritionist, highlights this innovative recipe, which masterfully incorporates a generous amount of kale – perfect for finally utilizing that forgotten bag in your fridge. This isn’t just a dip; it’s a versatile culinary creation that promises to elevate your snacking and meal prep.

Emma Myles: From Screen to Kitchen

Best known for her compelling role as Leanne Taylor on the hit series Orange Is the New Black, Emma Myles has transitioned her creative energy into the culinary world. Her cookbook, The Trigger Kitchen, reflects her passion for connecting people to food in a way that’s both comforting and conscious. Living in New York City, Myles brings a fresh perspective to home cooking, making healthy eating accessible and exciting.

Beyond the Bowl: Versatility Unleashed

While this creamy, veggie-packed dip is perfect for scooping up with pita chips, crisp carrot sticks, or vibrant bell pepper slices, its utility extends far beyond the appetizer tray. Imagine a generous dollop atop a grilled chicken breast or sautéed shrimp, transforming a simple meal into a gourmet experience. Or, spread it lavishly on sourdough bread for an unforgettable sandwich. The possibilities are truly endless, making this dip a must-have in your culinary repertoire.

The Recipe: Creamy Kale Artichoke Dip

Makes about 5 cups

Ingredients:

• 2 tablespoons (28 grams) unsalted butter, divided
• 2 tablespoons (30 milliliters) olive oil, divided
• 1 (16-oz [454-grams]) bag chopped kale
• Pinch of salt, plus more to taste
• 1–2 large shallots, finely diced
• 6 cloves garlic, grated
• 8 oz (226 g) cream cheese, at room temperature
• ⅓ cup (80 milliliters) whole milk
• ½ cup (50 grams) grated Parmesan
• ½ teaspoon truffle zest
• Pepper, to taste
• 10 oz (283 grams) grilled artichoke hearts, chopped
• 2 oz (57 grams) shredded melting cheese, such as Gruyère, mozzarella, or fontina
• 1 tablespoon (12 grams) everything bagel seasoning

Method:

1. Prepare the Kale: Preheat your broiler. In a large sauté pan, melt 1 tablespoon (14 g) of butter and 1 tablespoon (15 ml) of olive oil over medium heat. Add the chopped kale and toss until it becomes vibrant and each leaf glistens. Introduce a few tablespoons (15–45 ml) of water and a pinch of salt. Toss once more, then cover the pan, reduce the heat, and steam the kale for 2 to 3 minutes until tender.
2. Sauté Aromatics: Remove the kale from the pan and set it aside. Discard any excess liquid, wipe the pan clean, and return it to medium-high heat. Add the remaining butter and olive oil. Sauté the finely diced shallots until they turn translucent, which typically takes about 3 minutes. Stir in the grated garlic and cook for another minute until fragrant.
3. Build the Creamy Base: Add the room temperature cream cheese to the pan with the aromatics. Using a mashing motion, combine everything until the cream cheese is fully softened and incorporated into a smooth mixture.
4. Season and Combine: Stir in the whole milk, grated Parmesan, truffle zest, and season with salt and pepper to taste. Fold in the cooked kale and the chopped grilled artichoke hearts, mixing thoroughly until all ingredients are well combined. Turn off the heat.
5. Finish Under the Broiler: Top the dip generously with your chosen shredded melting cheese (Gruyère, mozzarella, or fontina work wonderfully) and a sprinkle of everything bagel seasoning for an extra layer of flavor and texture. Transfer the pan to the oven and broil for 5 to 7 minutes, or until the top is beautifully golden and bubbly.

Serve warm and enjoy this delightful, veggie-forward twist on a classic! This recipe is reprinted with permission from Trigger Kitchen by Emma Myles, Page Street Publishing Co. © 2024.

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