Kale Dip

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Bowl with Spoon

Prep time:
10 MIN

Kitchen Timer

Cook time:
10 MIN

Silouette of 2 people

12 Servings


Serving Size:
2 tablespoons


  • 1 1⁄2 teaspoons oil
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 3 cups kale leaves, 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 fresh lemon juice


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.


No blender? Make chunky dip: mash cottage cheese with a fork; chop kale and garlic finely before cooking.
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.