Preheat oven to 350°F/177°C.
Let cream cheese come to room temperature.
Drain liquid from artichoke hearts. Mix kale and kimchi in a food processor until it's chunky, with a chopped salad consistency.
Combine vegetable mixture and all other ingredients except cheddar cheese into a 1 or 2 quart/liter oven safe dish. Crumble blue cheese, and stir together with a fork or a potato masher until smooth. It may take some effort to break down the cream cheese. Even out the top of the mixture.
Sprinkle shredded cheddar evenly across top.
Bake 20 minutes.
Turn oven broiler to high, and broil 5 minutes or until cheese on top begins to brown. Remove from oven and let cool.
Refrigerate unused portion. Keeps about a week in refrigerator. Reheat before serving.