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Creamy Kale Dip

A hit at our farm stand cooking demonstrations, this dip is great on bread or tortillas.


2 cups blanched or steamed kale
1/2 cup cooked lentils
1 clove garlic
8 oz feta cheese
1/2 tsp lemon zest
1 tsp lemon juice
1/4 cup olive oil
1 tsp salt
1 tsp chopped parsley


  1. In food processor combine lentils, garlic, zest, juice, kale and salt, puree.
  2. Slowly stream in olive oil and then add cheese and parsley, processing just enough to combine.