Top down view of kale dip with lemon wedges, capers and red chilli in black bowl, with green cloth, red chilli, knife and slices of bread in background.

Kale Dip with Avocado

This healthy roasted kale dip with avocado is an easy and delicious way to include more kale in your diet.
Course Party Food, Snack
Cuisine International
Keyword avocado, kale dip
Prep Time 5 minutes
Cook Time 7 minutes
Cooling the kale 5 minutes
Total Time 12 minutes
Servings 4 people
Calories 161kcal
Author Monika Dabrowski


  • 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.


Serving: 1serving | Calories: 161kcal | Carbohydrates: 7g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 376mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1822IU | Vitamin C: 27mg | Calcium: 69mg | Iron: 1mg