This nutritious, simple roasted kale dip with avocado is an easy and delicious way to include more kale in your diet.
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 addition of the avocado adds more colour, creaminess and natural sweetness to this dip. Add a dollop of tangy Skyr or yogurt and you’ve got a delicious, zesty kale guacamole.
How to prepare the kale
I decided to roast the kale lightly before blitzing with the other ingredients. Roasted kale is sweeter than raw (or cooked) and has a 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 minutes (350 F/gas mark 4). Remove from the oven and leave to cool for a few minutes before making the dip.
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.
If you are a fan of roasted kale you might also like this salmon and avocado salad with crispy kale.
Which kale variety is best for this avocado kale dip recipe
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 (which is probably where it gets its somewhat flamboyant name from), with dark green leaves and lovely purple stalks (use both in this recipe).
How long will this kale avocado dip stay fresh for
As it contains avocado which is prone to discoloration, this dip should ideally be consumed within a day. Keep it in the fridge in an air tight container.
This easy kale dip with avocado can be served with finely chopped chillies for extra heat and a little drizzle of oil. It goes well with bread sticks or veggie sticks. Try it also with freshly chopped chives and/or capers for more sharpness.
More healthy veggie dip recipes
- Easy Beetroot Hummus Dip without Tahini
- Roasted Celery Root Dip with Horseradish
- Creamy Roasted Cauliflower Dip with Garlic & Skyr
Kale Dip with Avocado
- 70 g kale I used Button Hole Kale, but you can use any,both leaves and stalks, finely chopped
- 1 large ripe avocado peeled, deseeded
- 4 tbsp Skyr or thick yogurt
- 2 tbsp vegetable oil
- 1 tbsp lemon juice
- 1 small or 1/2 large garlic clove chopped
- Sea salt and pepper to taste
- 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 (the leaves shouldn't overlap one another) and bake for 7 minutes. Remove from the oven and leave to cool for a few minutes.
- Combine the kale with the other ingredients, including remaining 1 tablespoon of oil, season to taste and puree until smooth and creamy.
- Cover and chill for 30 minutes before serving if possible.
- To serve scatter finely chopped chillies or chives over the top, drizzle with a little oil (vegetable or olive) and enjoy with breadsticks, veggie sticks or nachos. Keep covered and refrigerated.