Rich Monterrey Jack Kohlrabi Dip

Here’s my go-to kohlrabi dip recipe, made with fresh kohlrabi, creamy Greek yogurt, garlic, and a handful of fresh herbs that give it just the right amount of flavor.

This dip has become a regular at our weekend gatherings, and I often make a double batch because it disappears so quickly. It’s perfect with raw vegetables or spread on crackers – and trust me, it tastes even better the next day!

What Kind of Kohlrabi Should I Use?

When shopping for kohlrabi, look for bulbs that are about 3-4 inches in diameter – these tend to be the most tender and flavorful ones for making dips. The smaller, younger bulbs are generally sweeter and more mild-tasting than the larger ones, which can sometimes be woody or tough. You’ll want to choose kohlrabi that feels heavy for its size and has crisp, fresh-looking leaves (since this recipe uses the greens too). Both green and purple varieties work equally well in this recipe, so pick whichever looks freshest at your store. Just make sure to peel your kohlrabi thoroughly, as the outer skin is too tough to eat.

Options for Substitutions

If you need to switch up some ingredients in this dip recipe, here are some helpful swaps:

• Kohlrabi: Since kohlrabi is the star here, it’s best not to substitute it. However, if you absolutely can’t find it, try using broccoli stems (peeled) or jicama – though the flavor will be different.
• Cream cheese: Regular cream cheese works perfectly fine instead of low-fat. For a lighter option, try Greek yogurt cream cheese, or blend equal parts Greek yogurt with regular cream cheese.
• Monterrey Jack cheese: You can swap this with mild cheddar, mozzarella, or even Gruyere. Each will give a slightly different flavor profile, but they’ll all melt nicely.
• Smoked paprika: Regular paprika works too, though you’ll miss the smoky note. A tiny pinch of chipotle powder can add back that smokiness.
• Extra virgin olive oil: Any neutral oil like canola or regular olive oil will work just fine here.
• Crushed red pepper: Feel free to use cayenne pepper (use less!), black pepper, or skip it if you don’t want the heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing kohlrabi dip is not peeling the kohlrabi properly – make sure to remove both the tough outer skin and the fibrous layer underneath until you reach the tender white flesh, or your dip will end up stringy and tough.

Another common mistake is overcooking the kohlrabi, which can make it watery and dilute the dip’s consistency – cook it just until tender when pierced with a fork, then let it cool completely before blending to maintain the perfect texture.

Temperature control is crucial when melting the cheeses – using too high heat can cause the cheese to become grainy or separate, so keep the heat low and stir constantly until smooth.

For the best flavor development, let the dip rest for at least 15 minutes after preparation to allow the garlic and spices to fully blend with the other ingredients.

What to Serve With Kohlrabi Dip?

This creamy, cheesy kohlrabi dip pairs perfectly with all sorts of dippers for a great appetizer spread. Raw veggies like carrot sticks, cucumber rounds, and bell pepper strips make excellent healthy options that add nice crunch. For something more substantial, try serving it with toasted pita triangles, bagel chips, or your favorite crackers. I love setting this dip out at parties alongside some pretzel rods and fresh baguette slices – the combination of warm, melty cheese and crispy bread is always a crowd-pleaser.

Storage Instructions

Keep Fresh: This yummy kohlrabi dip stays good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get better after a day or two as they have time to mingle together! Just give it a good stir before serving again.

Make Ahead: You can prep this dip a day before your gathering – it’s perfect for party planning! Just prepare as directed, cover tightly, and refrigerate. When you’re ready to serve, let it sit at room temperature for about 15-20 minutes and give it a quick stir to bring back its creamy consistency.

Freeze: While you can freeze this dip, the texture might change a bit due to the cream cheese. If you decide to freeze it, store it in a freezer-safe container for up to 1 month. When ready to use, thaw it overnight in the fridge and stir well to recombine any separated ingredients.

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1100
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 15-20 g

Ingredients

For the roasted kohlrabi:

• black pepper
• 1 tbsp olive oil
• 3 medium kohlrabi
• salt

For the sauteed greens:

• 1 pinch crushed red pepper (for a little kick)
• 1 tbsp olive oil
• 2 garlic cloves (minced for best flavor)
• 1 pinch smoked paprika

For the dip:

• 1.5 cups Monterey Jack cheese (shredded from a block for better melt)
• 8 oz cream cheese (softened to room temperature)
• salt
• black pepper

Step 1: Prepare and Roast the Kohlrabi Bulbs

• 3 medium kohlrabi bulbs with tops attached
• 1 tablespoon extra virgin olive oil
• salt and black pepper

Preheat the oven to 400°F (200°C).

Cut the tops off the kohlrabi bulbs, and set the greens aside.

Peel the bulbs and cut them into quarters.

Arrange the kohlrabi quarters on a sheet pan, drizzle with 1 tablespoon of extra virgin olive oil, and season generously with salt and black pepper.

Roast the prepared kohlrabi in the oven for 30 minutes, turning halfway through until lightly golden and tender.

Step 2: Sauté the Kohlrabi Greens with Aromatics

• kohlrabi tops from Step 1
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 pinch smoked paprika
• 1 pinch crushed red pepper flakes

While the kohlrabi bulbs are roasting, thoroughly wash, dry, and chop the reserved kohlrabi greens.

Heat the remaining 1 tablespoon of extra virgin olive oil in a sauté pan over medium heat.

Add the chopped kohlrabi greens, finely chopped garlic, smoked paprika, and crushed red pepper flakes.

Sauté, stirring occasionally, until the greens are wilted and the aromatics are fragrant, about 3 minutes.

Step 3: Blend the Dip Mixture

• roasted kohlrabi from Step 1
• sautéed greens from Step 2
• 8 oz low fat cream cheese
• 1 cup Monterey Jack cheese
• salt and black pepper

In a food processor, combine the roasted kohlrabi quarters (from Step 1), sautéed greens with aromatics (from Step 2), low fat cream cheese, and 1 cup of Monterey Jack cheese.

Blend until the mixture is very smooth.

Season with salt and black pepper to taste.

I like to taste the mixture at this stage and add a little more pepper if I want extra kick.

Step 4: Bake and Finish the Dip

• dip mixture from Step 3
• 1/2 cup Monterey Jack cheese (remaining)

Spoon the blended mixture into a baking dish.

Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top.

Bake at 400°F (200°C) for 10 minutes, or until the cheese is melted and starting to turn golden brown.

For a more golden top, you can broil the dish for an additional 1-2 minutes, but keep a close watch to avoid burning.

Step 5: Serve the Dip Warm

Remove the baking dish from the oven and let it cool for just a couple of minutes before serving.

Enjoy the warm kohlrabi dip with your favorite pita chips or crusty bread.

I like to garnish mine with a little extra smoked paprika for a beautiful pop of color.