• 1 cup gently packed torn Certified SC Grown kale leaves
  • 1/2 pound feta cheese
  • 1/4 cup plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon dried oregano
  • Juice of 1/2 lemon


  1. Bring a small saucepan of water to a boil.
  2. Add the kale and cook for 10 to 15 seconds, just until it is bright green and wilted.
  3. Immediately drain and rinse under cold water until cool. Gently squeeze the kale dry and transfer it to a food processor.
  4. Add the feta, yogurt, olive oil, oregano, and lemon juice and pulse until smooth and creamy. If the dip seems too thick, add 1 to 2 tablespoons of water.

Ag Fact: Kale belongs to the same family as cabbage, Brussels sprouts, and collards.