Kale dip

Contributed by Preston Maring, MD

Kale dip

I am not exactly the demographic sought out by Martha Stewart's test kitchen marketing department. But, I really do like some of their recipes.

Looking for a wonderfully tasty and healthy dip to use with raw veggies? This one is excellent. My wife made it and it was so good I am not waiting to make it myself before sharing it with you. More kale, you say? Well, spring is almost here. Use as a dip for raw veggies or crackers. Don't count on having any leftovers.

Servings: 4


  • 1 half bunch of kale, thick stems removed and thinly sliced (stack the leaves, roll them up lengthwise, then slice — makes it easy)
  • 1 large garlic clove, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 cup lowfat cottage cheese
  • 1 tablespoon lemon juice
  • Pinch red chili flakes


  1. Saute the garlic and kale over medium heat for 3-4 minutes. Let cool. 
  2. Process in a blender. 
  3. Add the cottage cheese and process some more. 
  4. Add the lemon juice and chilies. 
  5. Use as a dip for raw veggies or crackers.

Nutrition Information (per serving)

  • Calories: 80
  • Total fat: 4 g
  • Saturated fat: 1 g  
  • Cholesterol: 2 mg
  • Sodium: 240 mg
  • Total carbohydrate: 4 g
  • Dietary fiber: 0 g
  • Sugars: 2 g
  • Protein: 8 g