Kale Dip with Snap Peas

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




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.


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


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.

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