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. Thank you Martha wherever you are.

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


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

Nutrition Information (per serving)


Preston Maring, MD