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+ servings
kale yogurt dip

Kale yogurt dip

Mimi Newman
sweet, tart and salty yogurt dip
3.5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Sides
Cuisine American
Servings 16
Calories 137 kcal


  • 1 cup almonds chopped
  • 1 cup kale
  • 6 tablespoons extra-virgin olive oil divided
  • 1 small onion finely chopped
  • 2 garlic cloves thinly sliced
  • 1/4 cup raisins
  • 3 cups plain whole-milk Greek yogurt
  • 1 1 lemon zest and juice
  • salt and pepper


  • toast chopped almonds in a skillet until fragrant, about 5 mins. set aside
  • in the same skillet, add ½ cup water. as soon as the water bubbles, add one-third of the kale and cook, stirring occasionally until most of the kale is wilted, then add more. add in the raisins to hydrate them a little with the kale. continue to cook, stirring occasionally, until all the kale is wilted, 6–8 minutes.
  • shock the kale in a bowl of ice water to stop the cooking and lock in its bright green color. Drain and squeeze out excess liquid. Finely chop kale and set aside.
  • wipe out skillet and heat 2 Tbsp. oil over medium. sweat the onions, 6–8 minutes. Add garlic and a pinch of salt and cook, stirring occasionally, until garlic is softened, 2–3 minutes. Transfer to a small bowl.
  • combine yogurt, lemon zest and juice, onion mixture, half of the almonds, raisins and kale in a medium bowl. taste and season with salt and pepper.
  • scrape into a shallow serving bowl and use the back of a spoon to carve a few swirls into the dip. Top with remaining almonds, drizzle olive oil over, and top with some fresh herbs like mint if you have them.


Serving: 2ozCalories: 137kcalCarbohydrates: 7gProtein: 6gFat: 10gSaturated Fat: 1gCholesterol: 2mgSodium: 20mgPotassium: 214mgFiber: 1gSugar: 2gVitamin A: 1416IUVitamin C: 18mgCalcium: 88mgIron: 1mg
Keyword kale, kale dip, vegetarian dip, yogurt dip
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