Recipe courtesy of Tiffani Thiessen
Crab and Kale Dip
1 hr 15 min
25 min
one 8-by-8-inch baking dish
1 hr 15 min
25 min
one 8-by-8-inch baking dish


  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced 
  • 1 bunch lacinato kale, stemmed, leaves chopped (see Cook's Note)
  • 1 pound lump crabmeat, picked over for traces of shell and cartilage 
  • 3/4 cup grated mild white Cheddar 
  • 1/4 cup plus 2 tablespoons grated Parmesan 
  • 3/4 cup sour cream 
  • 6 ounces cream cheese, softened 
  • 1/2 cup egg-free mayonnaise, such as Vegenaise, or regular mayonnaise
  • 1/2 teaspoon kosher salt 
  • 1/8 teaspoon ground black pepper 


Preheat the oven to 350 degrees F.

Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the kale and 1/4 cup water. When the water boils, reduce the heat to low, cover and cook until the kale is tender, about 15 minutes.

In a large bowl, mix together the crabmeat, 1/2 cup of the Cheddar, 1/4 cup of the Parmesan and the sour cream, cream cheese, mayonnaise, salt and pepper. Stir in the cooked kale.

Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the remaining 1/4 cup Cheddar and 2 tablespoons Parmesan. Bake until the dip is hot and bubbly and the cheese on top is melted and golden, 35 minutes.

Cook's Note

Lacinato kale is also known as Tuscan or dinosaur kale.

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