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Hot & Cheesy Kale Dip

about 8 servings
Hot & Cheesy Kale Dip


Gluten Free Vegetarian

Nutritional Facts Per Serving

9.4 g
6.3 g
0.7 g
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Nutritional Facts

Per 1/4 cup serving
  • Amount Per Serving % Daily Value
  • Calories 207
  • Fat 16.3 g
    • Saturated   8 g
    • + Trans 
  • Cholesterol 43 mg
  • Sodium   380 mg
  • Carbohydrate 6.3 g
    • Fibre   0.7 g
    • Sugars   0.8 g
  • Protein 9.4 g
    • Vitamin A
    • Vitamin C
    • Calcium 20 %
    • Iron 8 %


If using fresh kale, trim off the tough stem and centre rib from each kale leaf. Coarsely chop the leaves, and then cook in boiling water 3 minutes. Drain kale well, cool in ice-cold water, and then drain well again, squeezing out as much water you can.

If using frozen kale, which is already chopped and par-cooked, simply thaw it and drain well, squeezing out as much water you can.

Place the cream cheese in a bowl and beat until light. Beat in the mayonnaise. Add the kale, garlic, juice, pepper sauce, onion and cheddar, reserving 1/4 cup of the latter.

Spoon the dip into a shallow, 4-cup baking dish. (Dip can be made to this point hours in advance. Refrigerate until needed).

Sprinkle top of dip with Parmesan and remaining grated cheddar. Bake in 350°F for 25 minutes, or until the dip  is hot and light golden.

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