This creamy kale dip with avocado is an easy and delicious way to include more vegetables in your diet. It is made using roasted kale as well as avocado and naturally low in fat ricotta cheese for an extra creamy finish.
Kale dip ingredients
If you are NOT a great fan of kale then this easy kale dip recipe is for you!
Turning kale into a dip is for me an ideal way of serving this vegetable. Raw kale can be tough and stringy and pureeing it solves the problem. The avocado adds more colour, creaminess and natural sweetness to this dip. Add a bit of ricotta (for even more creaminess!), a drizzle of lemon juice, garlic for more flavour and you've got a delicious, zesty kale guacamole.
How to prepare the kale
I decided to roast the kale lightly before combining with the other ingredients. Roasted kale is sweeter than raw (or cooked) and has a delicious, slightly nutty flavour. It's also very easy to prepare.
Simply finely chop the kale (leaves and stalk) and spread over a large baking sheet lined with parchment paper. Season lightly, drizzle with 1 tablespoon of oil and rub the leaves with your hands until they are evenly coated in oil (they should be glossy). Spread over the sheet again and pop in a preheated oven for 7-8 minutes (350 F/gas mark 4) until it starts to brown lightly around the edges. Remove from the oven and leave to cool for a few minutes before making the dip.
Top tip
It is important not to roast the kale for too long. If it's allowed to brown too much it might be a little bitter.
Which kale variety to use
Any kale will do. I used button hole kale in this recipe (which apparently is a new variety of kale). This type of kale is quite small and shaped a bit like a flower, with dark green leaves and lovely purple stalks (use both in this recipe).
Assembling the recipe
Once your roasted kale has cooled you are ready to assemble the recipe.
1.Place all the ingredients (including the remaining oi) in a food processor and puree until smooth and creamy.
2. Transfer into a bowl, adjust the seasoning and serve.
Expert tips and FAQs
- It is important not to roast the kale for too long. If it browns too much it may become bitter.
- Adjust the amount of water to your preference.
- You can swap low fat yogurt for ricotta if you like (you do you may want to use less lemon juice).
- If you use a food processor your dip will be creamy but with specks of kale in it (as in the photos). If you use a high speed blender the specks might be less visible (this will not affect the taste). This is down to personal preference.
- Storing: Best served immediately but you can refrigerate it in an air tight container for up to 2 days.
- You can chill the dip for 30 minutes before serving but this is not necessary.
- Not suitable for freezing.
Serving suggestions
This easy kale dip with avocado can be served with a garnish of chives, a drizzle of oil or finely chopped chillies for a bit of heat. It goes well with bread sticks, veggie sticks or as a spread on toast.
You might also like
- Vegan Beetroot Hummus Recipe
- Creamy Roasted Cauliflower Dip with Garlic & Skyr
- Roasted Broccoli Dip Recipe
Keep in touch!
If you make this dip I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Roasted Kale Dip with Avocado
Equipment
- Food processor
- Large baking sheet
Ingredients
- 3.53 ounces (100 g) kale chopped, use both leaves and stem
- 1 avocado ripe, peeled, deseeded
- 3 tablespoons ricotta cheese firm, thoroughly drained
- 1 garlic clove finely chopped
- ¼ teaspoon onion granules
- 2 tablespoons vegetable oil
- 2 teaspoons lemon juice
- 1½ tablespoons water
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 350 F/180 C/ gas mark 4. Line a large baking sheet with parchment paper and spread the kale over the top. Season lightly and drizzle over 1 tablespoon of the oil. Rub the kale with your hands until it's evenly coated in the oil, then spread over the baking sheet again (in a single layer) and bake for 7-8 minutes. Remove from the oven and leave to cool for a few minutes.
- Combine the kale with the other ingredients, including the remaining oil, season to taste and puree until smooth and creamy.
- Transfer into a bowl, adjust the seasoning and serve.
Notes
- It is important not to roast the kale for too long. If it browns too much it may become bitter.
- Adjust the amount of water to your preference.
- You can swap low fat yogurt for ricotta if you like. If you do you may want to use less lemon juice.
- If you use a food processor your dip will be creamy but with specks of kale in it (as in the photos). If you use a high speed blender the specks might be less visible (this will not affect the taste). This is down to personal preference.
- Storing: Best served immediately but you can refrigerate it in an air tight container for up to 2 days.
- You can chill the dip for 30 minutes before serving but this is not necessary.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Alison's Allspice
I like to puree kale into sandwich spreads, I never thought to make a dip! The combination of flavors you used looks incredible! Yum!
Monika
Thank you Alison! Adding kale into sandwich spreads sounds like a good idea. Will have to try it:)
Suchitra
Love this kale dip Monika! It has all my favorite ingredients in it and it is so healthy! Thanks for sharing it here at FF!
Monika
Thank you Suchitra, glad you like it:)
lathiya
This is ultimate healthy and yummy
Monika
Thank you Lathiya:)
Balvinder
OMG YUM!that looks truly incredible with kale and peanut butter. Superb combination.
Monika
Thank you Balvinder, glad you like it:)