Spinach, Kale & Garlic Dip

don’t you just want to stick your face in there?!

One of the greatest moments in my life was the day I discovered that you have to eat fat with your veggies. It’s healthy!

According to health boffins, having a big dose of high-fat dairy* with your vegetables helps you absorb all the wonderful nutrients.

curly kale is high in vitamin C!

Huh, my grandmother was right when she drowned our potatoes in butter…who’d have thought it?!

So I have absolutely no qualms about pairing the nutritional powerhouses of spinach and kale with a giant helping of full-fat cheese.


Now I’m waiting patiently for the day when they say that, not only is ice-cream a superfood, but to get the full benefits, you have to eat it with cake.

*if you’re dairy free, don’t despair. You can get the same benefits eating olive or coconut oils with your vegetables.

Spinach, Kale & Garlic Dip (serves 2-3)

  • 5 oz baby spinach leaves
  • 2 large leaves curly kale, de-stemmed and chopped
  • 6 0z neufchatel (or other) cream cheese
  • 3 oz feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1/2 small, white onion, finely sliced
  • 2 tbsps butter
  1. Melt one tbsp of butter in a saucepan, add the spinach and saute over a low heat until it wilts.
  2. Remove spinach from the pan, place in a sieve and press firmly to drain all the water out of it. At this point I left it in the sieve, with a heavy object on top to drain dry.
  3. While the spinach is draining, add the remaining tbsp of butter to the pan and the sliced onions and garlic. Cover and gently fry over a low heat for 15 minutes until the onions are good and soft.
  4. Add the kale to the pan and fry for a further five minutes. Remove from heat.
  5. Roughly chop the drained spinach and place in a bowl. Stir in the cream cheese. Add the kale, onion and garlic mix. Stir together.
  6. Transfer to a 24oz oven-proof dish, sprinkle the feta over the top and bake at 400 for 25 minutes.

Like this? You might also like:


10 thoughts on “Spinach, Kale & Garlic Dip

  1. This looks fabulous, kale is one if ny favorite foods! We are dairy free but I am just going to swap out the real cream cheese for Tofutti Better Than Cream Cheese and voila!! Dairy Free!!

  2. is 60z – 60 oz or almost 8 pkgs of cream cheese & 3 c. feta? Seems like a lot for 2 – 3 servings?? But like the idea of adding kale and feta instead of mozzarella for a change. Thank you.

  3. Pingback: Kale with Bacon & Sour Cream | Things My Belly Likes

  4. Pingback: Jalapeno Goat’s Cheese Dip | Things My Belly Likes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s