Warm Kale and White Bean Dip Recipe

Hot, creamy, and bubbling with cheese, this kale-packed bean dip is a satisfying snack for all kinds of occasions. Since it doesn’t contain any wheat, it can be served with gluten-free crackers to accommodate guests with gluten sensitivities.

Is frozen kale as good as fresh?

Like other fruits and vegetables, kale is frozen at peak freshness to preserve its nutritional value. In this recipe, frozen kale is preferred over fresh; not only does it have a softer texture, but freezing also causes it to release its water content as it’s heated or thawed. Once this happens in the skillet, white wine is added and the mixture is cooked until the liquid evaporates, ensuring the dip doesn’t turn out watery.

What’s the purpose of draining and rinsing canned beans?

Canned beans are often packed with extra sodium for flavor and shelf stability. Draining the beans helps remove excess salt, preventing it from overpowering the dish. Rinsing them also eliminates the starchy liquid, which can make the texture of the dish gummy.

Note from the Food & Wine Test Kitchen

You’ll need a quarter cup of white wine for this recipe. While this might certainly be a good excuse to crack open a bottle and enjoy a glass or two, any leftover wine can be portioned out and frozen for future recipes.

Make ahead

The dip can be made a day ahead of time. Reheat in the oven until bubbling before serving.