Kale Dip with Snap Peas

Photo: Johnny Miller
1 cup

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


  • 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 Notes

This dip can be refrigerated for up to 3 days.

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