Tag Archives: The Wifey Kitchen

Slam Dunk Kale Artichoke Dip

(Thought I’d share from over at TheWifeyKitchen.com!)

Considering the fact that 40 million Americans fill out NCAA brackets- I’m assuming at least a few of you will watch the games and attend a viewing party or host friends…am I right?

That got me thinking about a recipe that travels well, and is at least SEMI healthy….and this dip is the answer.

I made it for my family over the Christmas holiday as an appetizer and even my brother was a fan, so I tweaked it some more and if I may say- it’s delicious.

Plus, it’s green…just like my team THE MICHIGAN STATE SPARTANS!

Slam Dunk Kale Artichoke Dip


What You Need/Grocery List:

  • either a can of quartered artichoke heats or a healthy serving of artichokes from the salad bar.
  • a bag of spinach and/or a container full of spinach from the salad bar.
  • a bunch of kale- I get mine pre chopped from Whole Foods salad bar. You can also buy your own and chop it
  • a small container of Greek Yogurt- PLAIN. I like to use the 2% fat version
  • 1/2 cup of light mayo
  • 1/2 cup of shredded parmesan cheese
  • 1/2 cup of shredded mozzarella cheese
  • a head of garlic
  • 2 tsp olive oil
  • salt and pepper
  • either a fresh round load of bread or crackers/bread for dipping
  • a blender or food processor
  • a round or square baking dish- oven safe


What To Do:

  • pre heat your oven to 350 degrees, cut off top of garlic and place cut side up , wrapped in tin foil and drizzled with olive oil in the oven for about 30 mins. When the garlic is soft enough to squeeze- it’s done.


and after

and after

  • sautee 2 tsp olive oil , kale and spinach for about 5 mins or until everything is “wilted”.

pre wilting

  • dump the mixture into a blender, add the artichoke and garlic and pulse until blended


  • return this mix to a bowl and add your cheeses, yogurt and mayo- and a dash of salt and pepper as needed- stir until it’s all one happy family


  • layer into your baking dish, sprinkle some extra cheese on top
  • bake – un covered- for around 25 mins or until the top begins to get golden brown

IMG_2124 IMG_2125

  • (IF USING ROUND LOAF) cut off top, scoop out middle and break or cut into pieces. Pour dip into bowl and serve with pieces for dipping.
  • Otherwise- serve with tortilla chips, or crackers and track that bracket without starving!


Knife Party

Who starts classes on a Sunday?? Apparently- this girl.

The more I’ve been working on my culinary skills, the more I realize that I really don’t have many…so I’ve decided to do something about it and utilize the fantastic culinary school that’s right up the street.

So yesterday Al dropped me off for the 10am knives course and I waved at him and walked into Kendall College like a nervous student all over again.

Kendall offeres tons of courses for the “home chef” that range from one-day to ten weeks, depending on what you’re looking to get out of them.

The class was filled with around 15 of us, mostly female, and we were all given an: apron, chef’s hat, cutting board, knife, scraper (I’m sure it has a chefy name but I don’t know what that is), towel, bottle of water and bowl full of various veggies to cut.

my kitchen station

my kitchen station

I love watching, then doing – and I found Chef Patrick Williams extremely easy to follow and very helpful. Turns out he went to MSU back in the day and played football there too- bonus points!

We diced, minced, chopped, julianned, peeled, cored, sliced and pounded our way thru the bowls- which would eventually become lunch of:

Mexican Potato Salad

onion, avocado, cliantro, salt, roasted red peppers, garlic...and some other magic

onion, avocado, cliantro, salt, garlic…and some other magic

Pineapple Salsa

pineapple, roasted red pepper, onion, cliantro and lots of other stuff that tasted good

pineapple, roasted red pepper, onion, cliantro and lots of other stuff that tasted good. oh and yours truly sautéed up those peppers. 

and Grilled Flank Steak with marinade and corn tortillas.

we learned that the most important thing is to let the steak rest for a bit before slicing

we learned that the most important thing is to let the steak rest for a bit before slicing

Did I learn a lot? Without a doubt- I’d be doing almost everything wrong – including holding the knife.

And I’ve always given props to Chefs, but now that I’ve tried on their shoes, I have mad respect and realize how much training they have just to walk out the door of a culinary school with a basic degree.

It is NOT as easy as it looks, but I plan to have fun trying!