One of my favorite appetizers when we go out to dinner is spinach dip—so rich and delicious. And so full of fat and calories! It’s a tasty treat that I indulge in on only an occasional basis. But now that I’ve discovered the versatility of kale, I may be able to indulge more often!
If you enjoy spinach dip but you’d like to skip the high calorie content, you might want to try this kale dip instead. It has great flavor, and you don’t have to feel guilty about eating it. In fact, it really has a lot going for it.
This dip is a great addition to an appetizer plate with pita chips and fresh veggie sticks. It can also make a terrific addition to a light lunch, or even as an afternoon snack. Going hiking? Add this dip and some fresh veggies to an insulated lunch bag and toss it in your backpack! Not only is this dip delicious wherever and whenever you want to serve it, it’s makes for a healthy serving of protein and vitamins. So, snack away!
Make this dip a day or two before you have guests coming over. The extra time lets the flavors mingle, making it well worth the wait. And chances are, you won’t have to worry about leftovers!
Consider using this kale dip as a sandwich spread, or add a shmear of dip to a toasted bagel and top it with a fresh slice of onion. This is a dip that can take you from breakfast to lunch to dinner. How will you serve it first?Print
Move over, spinach and artichoke—there’s a new dip in town. Harness the rich flavor of kale for a delicious alternative to the usual dip. This kale dip recipe is light on calories, but heavy on taste! Try it as a convenient snack with fresh slices of your favorite vegetables.
- Prep Time: 25 minutes
- Additional Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: Makes approximately 2 cups dip 1x
- Category: Sides & Sauces
- 2 teaspoons olive oil
- 3 cups kale, chopped
- 1 clove garlic, minced
- Dash of salt
- 1 cup low-fat cottage cheese
- 1 tablespoon lemon juice
- Optional: cayenne pepper or red pepper flakes to taste
- Sauté garlic in a pan over medium heat for about 3 minutes.
- Add kale and salt. Stir over medium heat until the kale is tender, about 4 minutes.
- Remove the pan from the heat and let the kale cool.
- When the kale is cool, put it into a blender or food processor.
- Add cottage cheese and lemon juice to the mixture.
- Blend/puree until the mixture is smooth.
- Season with cayenne pepper or red pepper flakes if desired.
- Chill for at least an hour to allow flavors to mingle.
- Serve with chips or your favorite dipping veggies.
Dip will stay fresh in the fridge for about 3 days.
Want to get into the wonderful world of growing kale? Kale’s a great crop to grow—especially for gardeners who live in regions with frost. Kale loves the cold—it even tastes better after a little frost! If you want to know more about growing kale, check out Kale: The Queen of Greens: The Complete Guide to Growing, Cooking, and Eating Kale.
Have you made this kale dip? What kind of kale did you use? Please let us know how this dip turned out for you.