This sour cream kale dip is a creamy, savory party appetizer that comes together in about 20 minutes. The rich, tangy sour cream base is balanced by earthy, slightly sweet sautéed kale, garlic, and a hint of lemon. It’s a versatile dip that works as a healthier alternative to spinach-artichoke dip, served warm or cold with chips, crackers, or fresh vegetables.
Ingredients
- 1 bunch (about 8 oz / 225 g) kale, stems removed and leaves finely chopped
- 1 cup (240 ml) sour cream (full-fat or reduced-fat)
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon (15 ml) fresh lemon juice
- 1/4 cup (60 ml) water (for steaming kale)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, but not browned.
- Add the chopped kale and water. Cover and cook for 3–4 minutes, stirring once, until the kale is wilted and tender. Remove the lid and cook for another 1–2 minutes to evaporate any excess liquid. Transfer the kale to a cutting board and let it cool slightly, then chop it finely.
- In a medium bowl, combine the sour cream, softened cream cheese, Parmesan, salt, pepper, red pepper flakes (if using), and lemon juice. Stir until smooth.
- Fold in the cooked kale until fully incorporated. Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve immediately at room temperature, or warm gently in a saucepan over low heat for a hot dip. If serving cold, refrigerate for at least 30 minutes to let the flavors meld.
Tips
- Remove kale stems thoroughly: The stems are tough and fibrous. Strip the leaves from the stems before chopping, and chop the leaves finely so the dip is smooth.
- Don’t skip the water steaming: The water helps the kale cook down quickly without burning, and it also removes some of the bitterness. Make sure to cook off the excess liquid so the dip isn’t watery.
- Soften cream cheese: Take the cream cheese out of the fridge 30 minutes before starting, or microwave it for 10–15 seconds. This ensures a lump-free, creamy texture.
- Adjust thickness: If the dip is too thick after mixing, stir in a tablespoon of milk or water. If it’s too thin, add more Parmesan or a little extra cream cheese.
Serving Suggestions
Serve this dip with pita chips, tortilla chips, baguette slices, or a platter of fresh vegetables like carrot sticks, cucumber rounds, and bell pepper strips. It also makes a great spread for sandwiches or wraps, and can be used as a topping for baked potatoes or roasted chicken.
Variations
- Spinach Artichoke Style: Replace half the kale with frozen chopped spinach (thawed and squeezed dry) and add 1/2 cup (75 g) chopped artichoke hearts. Bake at 375°F (190°C) for 15–20 minutes until bubbly.
- Cheesy Upgrade: Stir in 1/2 cup (60 g) shredded mozzarella or Gruyère for extra gooeyness.
- Herb Fresh: Add 1 tablespoon chopped fresh dill or chives at the end for a brighter flavor.
- Vegan Option: Use vegan sour cream, vegan cream cheese, and nutritional yeast instead of Parmesan. Sauté the kale in olive oil and proceed as directed.
Storage and Reheating
Store leftover dip in an airtight container in the refrigerator for up to 4 days. To reheat, place in a small saucepan over low heat, stirring frequently, or microwave in 30-second intervals until warm. If the dip thickens after chilling, stir in a splash of milk or water to restore the creamy texture. You can also freeze the dip for up to 2 months, but thaw overnight in the fridge and reheat gently; the texture may change slightly.
Frequently Asked Questions
Can I use frozen kale instead of fresh? Yes, thaw 10 oz (280 g) frozen chopped kale, squeeze out all excess water, and skip the sautéing step. Add it directly to the sour cream mixture.
Can I make this dip ahead of time? Absolutely. Prepare the dip up to 2 days in advance, cover, and refrigerate. Bring to room temperature or reheat gently before serving.
What if I don’t have cream cheese? Substitute with 1/2 cup (120 g) of Greek yogurt or mascarpone. The texture will be slightly lighter, and the flavor a bit tangier.
Is this dip served hot or cold? It works both ways. Serve it cold as a refreshing party dip, or warm it up for a cozy, baked-dip feel. If serving hot, don’t boil it—just heat until warm.
Can I use a food processor to chop the kale? Yes, pulse the raw leaves in a food processor until finely chopped, then sauté as directed. Be careful not to over-process into a paste.
How can I make it less tangy? Reduce the sour cream to 3/4 cup (180 ml) and add 1/4 cup (60 ml) mayonnaise or extra cream cheese to balance the acidity.
Related
- Homemade Lemon Meringue Pie from Scratch
- Donna Hay Lemon Meringue Pie: Easy Recipe
- Edmonds Lemon Meringue Pie Recipe (Classic NZ)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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