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Kale Dip

Serves 4


1 half bunch kale, thick stems removed and thinly sliced
1 large garlic clove, thinly sliced
1 tablespoon extra virgin olive oilKale
1 cup low fat cottage cheese
1 tablespoon lemon juice
Pinch of red chili flakes



  1. Sauté kale and garlic over medium heat for three to four
    minutes. Let cool. Process in a blender.
  2. Add olive oil and cottage cheese. Process more.
  3. Add lemon juice and chilies. Process until blended. Use as
    a dip with raw vegetables or crackers.



  • An easy way to cut kale: Stack the leaves, roll them up
    lengthwise, then slice.


Download Kale Dip Recipe Card

Recipe courtesy of Dr. Maring’s Farmers Market and Recipe Update. For more information, visit


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