Creamy Kale Dip

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
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1 bunch kale, stemmed, chopped

3 tablespoons olive or vegetable oil

1 onion, finely diced

1/3 cup heavy cream

1/2 cup White Bean Puree, recipe follows

6 ounces cream cheese

4 ounces Parmesan, grated

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1/2 cup nuts (walnuts, pecans or cashews), chopped

Sliced baguette or tortilla chips, for serving

White Bean Puree:

1 cup drained, canned white beans

1 to 2 tablespoons olive or vegetable oil


  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of water to a boil. Add the kale and cook until just tender, 1 to 2 minutes. (This can also be done in the microwave. Add the kale to a large microwaveable bowl, cover with warm water and microwave on high for 2 to 3 minutes.) Drain and squeeze out any excess water. Set aside.
  3. Add the oil and onions to a large skillet and cook over medium heat, stirring, until the onions are translucent, 2 to 3 minutes. Add the kale, cream, bean puree, cream cheese, Parmesan and red pepper flakes and stir. Cook until the cheese is melty, 1 to 2 minutes. Taste and adjust seasonings with salt and pepper. Pour into a small casserole dish, top with the nuts and bake until bubbling and gooey, 15 to 20 minutes. Serve with sliced baguette or tortilla chips.

White Bean Puree:

  1. Add the white beans to a food processor. Pulse 3 to 4 times to break up the beans. With the machine running on low speed, stream in 1 tablespoon of the oil. If the puree looks dry, stream in 1 more tablespoon.
Vivian Howard


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