Preheat the oven to 400 degrees. Line a baking sheet with a silicone mat or spray it with nonstick cooking spray. Toast the bread.
Stem the kale to remove the thickest stems by sliding your thumb and forefinger up the stems to remove the leaves. Steam it in a microwave-safe dish, covered, for 3 minutes or until it is completely wilted (no need to add water if the kale is wet from washing—otherwise add 1 Tbsp. water.)
Transfer the kale to a cutting board and chop it well, then transfer it to a food processor.
Chop and add the toasted bread, the cheese, egg, garlic, mayonnaise, mustard, salt and pepper. Pulse it until it is thoroughly combined.
Using wet hands, for the mixture into golf ball sized balls and put them on the baking sheet (It should make about 20 balls.)
Bake them for 20 minutes until they are puffed and lightly browned.
Meanwhile, make the dipping sauce by combining the sour cream, mayonnaise, dill and garlic.
Add salt and pepper if desired, or 1 tsp. fresh lemon juice. Serve immediately.