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Recipe Notes
- 1 bunch fresh kale makes about 8 cups chopped kale
- No blender? Make a chunky version! Finely chop kale and garlic before cooking. Mash dip with anfork.
- Try adding onion powder, dill weed or curry powder for more flavor.
- 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.
Ingredients
1 ½ teaspoons vegetable oil
3 cups thinly sliced or chopped kale
1 clove garlic, minced or 1/4 teaspoon garlic powder
⅛ teaspoon salt
1 cup low-fat cottage cheese
½ teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
1 Tablespoon lemon juice
Directions
- Wash hands with soap and water.
- Heat oil in a large skillet over medium heat. Add kale, garlic and salt. Stir and cook until the kale is tender, about 3 to 4 minutes. Turn off the heat and let the kale cool.
- Transfer kale to a blender. Add cottage cheese and puree until smooth.
- Season with red pepper flakes and lemon juice. Serve right away or chill before serving.
- Refrigerate leftovers within 2 hours.
Comment
This recipe is delicious! I am not usually a big fan of kale, but this dip is a great way to get the nutrients of kale in a tasty way. My kids love it too, as they love spicy foods. The little bit of spicy flavor in this is not intense, but gives it great flavor. It also has a nice texture compared to other dips. I highly recommend this recipe!