Oregon State University OREGON STATE UNIVERSITY

Kale Dip

Photo of Kale Dip
Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 24 tablespoons
Nutrition Facts: View Label(s)
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Recipe Notes

  • 1 bunch fresh kale (about 8 cups, chopped)
  • No blender? Make chunky version! Finely chop kale and garlic before cooking. Mash dip with fork.
  • Try adding onion or garlic powder, dill weed or curry powder for a flavor boost.
  • Can be made ahead and refrigerated for up to 3 days.
  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Freeze extra lemon juice to use later.

Click a link below if you need a version of this recipe that serves:  

Ingredients

1 1⁄2 teaspoons
oil
1 clove
garlic, minced or 1/4 teaspoon garlic powder
3 cups
kale, thinly sliced
1⁄8 teaspoon
salt
1 cup
low-fat cottage cheese
1⁄2 teaspoon
red pepper flakes or 1/4 teaspoon cayenne pepper
1 Tablespoon
lemon juice

Directions

  1. Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, uncovered, stirring occasionally until tender, about 3 to 4 minutes. Let cool.
  2. Transfer kale to a blender. Add cottage cheese and puree until smooth.
  3. Season with red pepper flakes and lemon juice.
  4. Refrigerate leftovers within 2 hours.

 

Notes

  • 1 bunch fresh kale (about 8 cups, chopped)
  • No blender? Make chunky version! Finely chop kale and garlic before cooking. Mash dip with fork.
  • Try adding onion or garlic powder, dill weed or curry powder for a flavor boost.
  • Can be made ahead and refrigerated for up to 3 days.
  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Freeze extra lemon juice to use later.
Last updated: 07/24/17

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