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Creamy Kale Dip

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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1 1/2 cups kale pulp leftover from a juicer (see Cook's Note)

1 cup mayonnaise 

1/2 cup grated Parmesan 

Zest of 1 lemon, plus 1 tablespoon lemon juice

2 cups grated Gruyere cheese

Chips or crostini, for serving 


  1. Heat the broiler.
  2. Combine the kale pulp, mayonnaise, Parmesan, lemon zest and juice and 1 cup of the Gruyere in a bowl and mix to combine. Transfer the mixture to a 9-inch pie dish or medium ovenproof skillet and top with the remaining 1 cup Gruyere.
  3. Place under the broiler until the cheese starts to brown and the mixture starts to bubble, about 5 minutes. Serve warm with chips or crostini.

Cook’s Note

If you don't have a juicer, substitute 1 1/2 cups finely chopped kale for the kale pulp.