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Kale Dip with Snap Peas

Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip.

  • Servings: 4
  • Yield: Makes 1 cup
Kale Dip with Snap Peas

Photography: Johnny Miller

Source: Whole Living, April 2012


  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, thinly sliced
  • 3 cups thinly sliced kale leaves
  • Coarse salt
  • 1 cup low-fat cottage cheese
  • Pinch red-pepper flakes
  • 1 tablespoon fresh lemon juice
  • 2 cups sugar snap peas, trimmed


  1. Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool.

  2. Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice.

  3. Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1 to 2 minutes. Transfer to an ice-water bath; drain. Serve with dip.

Cook's Note

Dip can be refrigerated for up to 3 days.

Reviews (2)

  • smoothista 21 Jan, 2013

    Love new take to work snack ideas.

  • Vera Vanicek 3 Dec, 2012

    This sounds yummy, and I want to make it ASAP. However, I'm a vegan and would need to substitute the cheese. What are some alternatives?

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