We all know and love our good friends, pesto and guacamole. Well… what if the two of them had a baby? That baby would be this creamy kale & almond dip. This creamy and savory dip packed with greens, fats, and proteins makes for the ultimate meal addition. Whether slathered on bread or vegetables, we can guarantee this will become a new family favorite.
So let’s hop into what makes this dip so creamy. The secret… drum roll, please… is avocado. Yes, everybody’s favorite fruit adds the creamy spin to this creamy kale & almond dip. Now I, Rachel, hate avocado generally, please don’t come for me! The texture doesn’t work for me. However, a few years ago, I tried an avocado-based dressing and fell in love. Since then, I use avocados to add a creamy element to all my dressings and dips, and you don’t even taste it!
Prep Time!
But, avocados can sometimes be hard to prep and scoop out. Well, I am about to change your life. This will also help if you love avocado toast and can never peel and slice your avocado nicely.
Cut your avocado in half using the pit as a guide. Simply make an incision with your knife until you hit the pit, then hold the knife in place while turning the avocado to cut all the way around. Separate the two halves and pick up the one with the pit. Firmly hit the pit with your knife, so it goes about a quarter of an inch into the pit. Twist the avocado, and the pit should come right out attached to your knife. Then cut the tips off of each half of the avocado. The rest of the skin should be easy to peel off now. You can dump the avocados whole directly into the food processor for this recipe or slice thinly for avocado toast.
Another fun fact. If you are looking for a good salad dressing, you can thin out the dip using some extra oil, and voila! Creamy avocado and kale dressing! Enjoy!
XO,
-R
PrintCreamy Kale & Almond Dip / Pesto
We all know and love our good friends, pesto and guacamole. Well… what if the two of them had a baby? That baby would be this creamy kale & almond dip. This creamy and savory dip packed with greens, fats, and proteins makes for the ultimate meal addition. Whether slathered on bread or vegetables, we can guarantee this will become a new family favorite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 3 cups 1x
Ingredients
- 3 packed cups kale
- 2 avocados
- 4 cubes frozen garlic
- 1 tbsp lemon juice
- 1/2 c neutral oil
- 1/2 c sliced almonds
- 1 tsp salt
Instructions
Add avocado then kale to a 10 cup or larger food processor – don’t be afraid to squish the kale in because it will shrink really fast once it blends.
Blend until it forms a chunky paste
Add garlic, lemon juice, oil, nuts, and salt and blend until smooth and creamy, scraping down the sides of the blender as needed for about 2-3 minutes.
Store in the fridge for up to a week. We don’t recommend freezing this dip because the texture will change. However, don’t worry because there most likely won’t be any left to freeze!
Serve with challah/bread, crackers, pretzels, pita, falafel, burgers, veggies – you get the gist… Basically, serve with everything!!
Notes
This dip can be made with any nuts and any leafy greens. It will change the flavor profile, so play around and find your favorites – some of our other favorites have been: spinach & walnuts and half parsley half basil with pine nuts.
If you have an extra 5 minutes to toast the nuts before adding them to the food processor – we promise you will be amazed at the difference!
Keywords: kale, almonds, dip, avocado, dressing, healthy
