Easy Kale Dip

easy kale dip


  • 2 cups (5 to 6 ounces) roughly torn kale leaves (removed from stems)
  • 8 ounces cream cheese or Neufchatel, softened
  • 1 teaspoon Italian seasoning (or favorite herb mix)
  • 2 tablespoons minced onion
  • 1/4 teaspoon salt (optional)
  • 1 1/2 cups plain Greek yogurt
  • 1 to 1 1/2 tablespoons lemon or lime juice (the acidity helps reduce the green flavor of the kale)
  • 1/4 cup half-and-half or milk


  1. In a food processor or blender, chop the kale leaves. Put in a bowl and set aside.
  2. Cut the cream cheese into small pieces and add to the bowl of a food processor or blender. Add the seasoning, onion, and salt, if using. (If dipping with veggies, you might prefer a little saltiness, but if dipping salted chips or crackers, you may not need any salt). Blend well.
  3. Add the Greek yogurt and blend until smooth.
  4. Add the chopped kale, lemon juice, and half-and-half. Blend until smooth, adding more milk, if necessary, to reach the desired consistency. 
  5. Dip with veggies and enjoy!



Instead of cream cheese, which is at least 33% fat (roughly 80 grams of fat per 8-ounce block), I prefer to use Neufchatel cheese, which is naturally lower in fat without adding weird chemicals, fake colors, or extra sugars (around 23% fat, so only 48 grams of fat per 8-ounce block). Both kinds contain roughly 16 grams of protein per 8-ounce block. (Ingredients and nutrition information will vary by brand.)

Feel free to substitute spinach or other greens (leaves only, no stems) for the kale!

I personally prefer this with 2 to 3 teaspoons of garlic instead of the onion, and I usually add some rosemary and extra salt as well. Either way, it’s a big hit at family get-togethers!


Keywords: veggie dip

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