Kale Dip
Notes
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.
Ingredients
1 ½ teaspoons oil
1 clove of garlic, minced or 1/4 teaspoon garlic powder
3 cups thinly sliced kale
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
- 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.
- Transfer kale to a blender. Add cottage cheese and puree until smooth.
- Season with red pepper flakes and lemon juice.
- 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.
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!