Kale Dip with Cream Cheese and Parmesan
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This kale dip with cream cheese and parmesan stands out as a creamy and nutritious base that can easily steal focus from a chip. I soften my kale into cream cheese, parmesan, and caramelized onion for a warm and savory appetizer that I have ready and on the table in just 25 minutes.
This kale dip with cream cheese and parmesan is served warm and is great as an appetizer or snack. I always loved the creaminess of my vegan spinach artichoke dip, but disliked the way it behaved in warmer environments, and decided to take my favorite parts of it and turn it into a warm dish. The combinations of greens and cheese create a moreish and satisfying texture. If you want a dip that has your guests talking days after the party has ended, make this one.
Apart from the convenience, I see no real appeal in store-bought dips. They are artificially flavored, and somehow all end up tasting the same. Last year, I attended a good friend’s Christmas party, and was tasked with bringing a dip, and told to just “grab one from the store on your way over”. Ha! Are you new? I brought this kale dip along with my jalapeno artichoke dip, which was a massive hit. Since then, my friend has also converted to homemade dips.
👩🏽🍳 Why I Love This Recipe
After seeing the ready-made and instant varieties of dips available at the store, along with their less than desirable ingredients list, I knew I needed to up my homemade dip game. The kale adds fiber, vitamins, and a slightly hearty texture, while the cream cheese creates a smooth base. I add a touch of natural sweetness with the caramelized onion, and a lightly crisp top with the parmesan. Fresh ingredients always win over preservatives and artificial flavoring.
Unlike chilled dips, which use blending techniques, I cook these ingredients to achieve the rich flavor and creamy, gooey texture. I cook the onion slowly until it softens and develops color. Then I add the kale just long enough to wilt it without losing too much structure. Once the cheese is stirred in, everything melts into a velvety mixture. Finishing the dip under the broiler gives me that crisp golden top that I love.
There was a time when I made this dip, and I used to think to myself, “I could easily devour this entire bowl.” And then last year, I was home alone for the night and decided to give in to my intrusive thoughts and make myself a girl dinner centered around this kale dip with cream cheese and parmesan. I sliced up a few fresh vegetables, arranged them next to some quinoa chips, and ate my dip. Ok, I will admit that I did not finish the entire bowl, but at least I tried. Ha! Do not reserve delicious homemade dips only for when you have company. I recommend enjoying a small bowl of it by yourself, too.
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🥘 Ingredients
I use a handful of fresh ingredients to create this rich, warm kale dip with cream cheese and parmesan. This is exactly what I make it with:
Baby kale: I use chopped baby kale for a delicate texture that blends into the dip easily.
Onion: I finely dice an onion and cook it until it is golden, adding a natural sweetness to the base.
Garlic: Fresh minced garlic adds a bold, savory note that complements the cheese.
Cream cheese: I use low-fat cream cheese to create a smooth and creamy texture.
Chipotle mayonnaise: A small amount of this adds a smoky, slightly spicy note, which I am completely obsessed with.
Parmesan or asiago cheese: I use grated parmesan or asiago for a sharp and salty finish that crisps the surface.
🔪 How To Make
I prepare this kale dip by cooking the vegetables first, then melting everything together before finishing it off in the oven. This is exactly how I make it:
Prepare kale, saute aromatics: I start by washing and chopping my kale, then I spray a large non-stick skillet with olive oil cooking spray and saute my onion and garlic over a medium heat. I do this for about 5 minutes until the onion softens and turns a golden color.
Add kale to onion: Next, I add my kale to the onion mixture in the skillet, and cook, stirring occasionally, for 2 minutes until wilted.
Stir in cheese and mayo: I stir in the cream cheese, mayonnaise, and 4 tablespoons of parmesan and cook over a low heat, stirring well until blended.
Prepare and fill dish: Then I spray a 1-quart baking dish with cooking spray and spoon my dip into the dish. I sprinkle the remaining parmesan over the top.
Broil: I broil the dip for about 3 minutes, until the cheese browns and the mixture is bubbling. I let the dip stand for 5 minutes before serving.
💭 Expert Tips
My #1 Secret Tip for this kale dip with cream cheese and parmesan recipe is to cook the onions slowly until they develop a lightly golden color. This is how I build a natural sweetness that balances the richness of the cheese. If I have enough time, I cook the onions low and slow until they are properly caramelized.
Other Tips To Keep In Mind:
- Chop finely: I chop my kale and onions finely, so the pieces blend into the dip seamlessly. Some texture is fine, but I do not want to detract from the creamy base.
- Melt over a low heat: Keep the heat low when adding the cheese to prevent separation.
- Watch the broil: I watch my dip closely as it broils, as some ovens may brown the top very quickly.
- Rest before serving: Giving the dip a chance to rest helps the dip thicken up slightly before serving.
- Dry leaves: I always dry my kale leaves after washing them to avoid adding excess moisture to the dip.
📖 Variations
I have made a few variations of this kale dip depending on the occasion or deity requirements. These 3 are the most popular:
Vegan version: To make a vegan version, I use vegan cream cheese, nutritional yeast, and my vegan sriracha mayo with 1/2 teaspoon of chopped chipotle pepper or spice. All the other ingredients and the method remain the same. Sometimes I add an extra sprinkling of shredded vegan cheese over the top before broiling.
Kale and artichoke dip: I add in 1/2 cup of artichoke hearts, which I have pulsed in the food processor. It is best to add this in after the kale has sauteed, and cook the artichoke for 3 more minutes before adding the cheese.
Spicy dip: For extra heat, I add 1 diced and deseeded serrano chili to the onion, just before adding the kale. Or for something slightly milder, I sprinkle the top with a few red pepper flakes and 1 teaspoon of smoked paprika before broiling.
🍽 Serving Suggestions
This kale dip with cream cheese and parmesan goes well with so many things, and you should never limit yourself to just chips. I recommend adding this dip to a vegetarian cheese board the next time you are entertaining guests. Or serve it with a bowl of my crispy courgette chips for a low-carb alternative.
The last time I made this dip was for a light rainy day lunch. I wanted to be sure my kids had something warm, while still getting a good dose of veggies in. They ate this dip with baked veggie tots, a few pieces of my crispy vegan buffalo cauliflower wings, and some baked corn tortilla chips. This was enjoyed so much that I even ended up making it for a few light dinners along with some extra raw veggies.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover dip in an airtight container in the fridge for up to 3 days.
Freezing: This dip is not suitable for freezing, as the cream cheese changes once thawed.
Reheating: I reheat the dip in the oven at 350F until bubbly and warmed through. You could also reheat it in the microwave, stirring gently to bring back the creamy consistency.
❓Recipe FAQs
Why did my dip turn out watery instead of thick and creamy?
When my dip turns out watery, it is usually from the excess moisture in the kale or onions. Kale releases liquid as it cooks, especially if it has not been dried properly after washing. If I notice this, I cook the kale and onions for a bit longer until extra moisture evaporates, before adding my cheese.
How do I prevent my cheese from separating in a hot dip?
Cheese separates if it is heated too quickly or at too high a temperature. I keep the heat low when stirring in the cream cheese and mix it gradually, allowing it to melt into the base slowly. This helps maintain a creamy and cohesive texture.
Can I use regular kale instead of baby kale?
Yes, you can, but it would need to be treated differently, as this swap affects the texture of the finished dip. I like using baby kale as it has tender leaves, no tough stems, and wilts down easily. Regular kale has thick fibrous stems and large tough leaves, which can stay chewy even after cooking. This could make the texture uneven and stringy. If baby kale is not available, I recommend removing the stems completely and chopping the leaves into very small pieces before cooking. I also give it a few extra minutes to saute with the onion before adding the cheese.
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🎥 Watch How to Make It
Kale Dip with Cream Cheese and Parmesan
This kale dip with cream cheese and parmesan stands out as a creamy and nutritious base that can easily steal focus from a chip. I soften my kale into cream cheese, parmesan, and caramelized onion for a warm and savory appetizer that I have ready and on the table in just 25 minutes.
Servings: 32 servings
Calories: 37kcal
Ingredients
- 1 cup finely chopped onion
- 3 cloves garlic minced
- 10 oz bag of baby kale, chopped
- 8 oz lowfat cream cheese
- ¼ cup Organic Chipotle Mayonnaise
- ⅓ cup grated Asiago or Parmesan cheese divided
Instructions
- Spray large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add onion and garlic and cook over medium heat, stirring occasionally, until onion begins to soften and brown, about 5 minutes.
- Stir in kale and cook, stirring occasionally, until wilted, about 2 minutes.
- Stir in cream cheese, Chipotle Mayonnaise, 4 tbsp Asiago/Parmesan cheese and cook over low heat, stirring, until well blended.
- Spray 1-quart baking dish with olive oil cooking spray, then spoon onion and kale mixture into dish. Sprinkle with remaining Asiago/Parmesan.
- Broil dip until cheese browns and mixture is bubbling, about 3 minutes. Let stand 5 minutes before serving. Serve with cut up vegetables, sliced whole grain baguette and/or whole grain tortilla chips.
Notes
- My #1 Secret Tip for this kale dip with cream cheese and parmesan recipe is to cook the onions slowly until they develop a lightly golden color. This is how I build a natural sweetness that balances the richness of the cheese. If I have enough time, I cook the onions low and slow until they are properly caramelized.
- Chop finely: I chop my kale and onions finely, so the pieces blend into the dip seamlessly. Some texture is fine, but I do not want to detract from the creamy base.
- Melt over a low heat: Keep the heat low when adding the cheese to prevent separation.
- Watch the broil: I watch my dip closely as it broils, as some ovens may brown the top very quickly.
- Rest before serving: Giving the dip a chance to rest helps the dip thicken up slightly before serving.
- Dry leaves: I always dry my kale leaves after washing them to avoid adding excess moisture to the dip.
Nutrition
Serving: 2tablespoons | Calories: 37kcal | Carbohydrates: 1.1g | Protein: 1.4g | Fat: 3g | Saturated Fat: 1.2g | Sodium: 54mg | Fiber: 0.2g | Sugar: 0.1g
After reading the reviews I wasn’t sure because almost all of them hadn’t actually tried making this recipe but I went ahead and it was great! I am munching right now and quite pleased I did make it with my kale from my garden. I wanted to try myself first and I am hoping my husband will also enjoy because he has zero interest in eating any kale. I’m sure I will make again. Thank you!
Awesome!! So happy to hear that April! 🙂
Pinned this for later…being trying to make “skinnier” dishes but healthy appetizers is tricky so I can’t wait to try! Love kale in everything 🙂
Thanks Heather! I can’t wait for you to try this recipe! 🙂
This was so yummy! We can’t wait to make it again!
Aw yay! So happy to hear that Kristen!
This looks great! Healthy crave-able appetizers are hard to find!
Thanks so much Loren!! I’m sure you will love this!
This is so simple and definitely a must try! I love kale in dips, it’s so tasty and healthy.
Yes!! I agree! I’m sure you will love this recipe Romina!
What an awesome sounding dip. Such a great way to get some extra veggies in your diet too.
Definitely!! I can’t wait for you to try this recipe Dannii!
Definitely a must try dip recipe. So so good and just perfect for a gathering.
Thanks so much Anita! 🙂
This dip recipe is on my list to make this weekend. It seems that it will be an excellent option to snack while watching movies:)
Totally!! I’m sure you will love it!
My next party menu is ready. This Dip sounds perfect and flavorful.
Hooray!! Enjoy!
Looks delish! Can’t wait to try it.
Yay!! I can’t wait to hear how it turns out!! 🙂
Looks like a great dish to take to a party! I might have to try this some time soon.
Thanks Nelson! I’m sure you’ll love it!