This is my let’s-never-allow-summer-to-end dip.
This dip contradicts my rambles about being ready for autumn — because mostly, I’m not. It’s our current favorite poolside snack: easy to make, not awful for you, and perfect to eat while lounging with your feet in the water.
Confession: I never loved Cool Ranch Doritos — or most Doritos flavors, for that matter. My brothers were obsessed growing up, but I usually reached for plain tortilla chips. Still, the Cool Ranch vibe is oddly addictive: cheesy, tangy, and once you start, it’s hard to stop.
I’ve made a few kale dips before — one is a grilled kale BLT dip with smoky bacon and juicy tomatoes that’s seriously delicious but requires a little work. Another is a quick copycat Trader Joe’s-style spinach and kale Greek yogurt dip that’s easy and popular. This Kale Cool Ranch Dip, though, is my go-to when I want something bright, fresh, and simple.
Why I love this dip: it’s an easy way to add greens to your snack. The base is creamy Greek yogurt, so it’s packed with protein and tang, and there’s a small spoonful of mayonnaise for richness — don’t skip it, it balances the yogurt nicely. The kale softens into the mixture after a few minutes, and because it’s finely shredded, you get little bites of green without eating whole leaves.
The spice blend is the star: a homemade ranch seasoning gives that cool ranch flavor, and I add fresh dill for brightness. Nutritional yeast lends a subtle cheesiness that rounds everything out. You could use a packet of ranch seasoning, but making your own tastes fresher and more flavorful.
Kale Cool Ranch Dip
Pin Recipe
Leave a Review »
Ingredients
- 2 cups chopped fresh kale curly or tuscan works!
- 1 1/2 cups plain Greek yogurt 2% or full-fat preferred
- 3 tablespoons mayonnaise
- 2 1/2 tablespoons nutritional yeast
- 2 tablespoons fresh chopped chives
- 2 teaspoons dried dill
- 1 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon smoked sea salt
- 1/2 teaspoon fresh grated black pepper
- a handful of fresh dill for topping
for serving
- carrots, cucumbers, pita chips, radishes, peppers, etc.
Instructions
-
In a bowl, whisk together the Greek yogurt and mayonnaise. Add the nutritional yeast, chives, dried dill, garlic powder, smoked paprika, onion powder, smoked sea salt and black pepper. Mix until combined. Fold in the chopped kale and let the dip sit for 10 minutes before serving so the kale softens. You can also make it the night before. Stir in fresh dill to serve.
-
Serve with a mix of pita chips, crackers and fresh vegetables.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page. I appreciate you so much!
And yes — it still counts as eating veggies.