Garlic and Kale Dip

Garlic and Kale Dip

I had only one hope for this post: the dip would live in a bread bowl. I think life would be so much more satisfying if more foods were housed in a hollowed out, honking loaf of fresh bread. However, I just couldn’t do it. Despite being a carbohydrate lover, I knew the best way to serve this snack was with some crackers and cut veggies. It’s just a simple twist on a spinach dip, but it’s a twist that yields some serious vitamins. Not that spinach is like eating a stick of beef jerky (Dear Beef Jerky, Sorry. No disrespect.), but kale has a more dense load of nutrients. I can see this at your Superbowl party alongside a oversized tray of cut broccoli, carrot sticks, celery and beets. Don’t see it? Me either. But it’s still great.

This healthy dip makes for a nice after school snack. It’s precisely why I made it. However, I think I ended up eating a lot of it before Scarlett even had a chance to come home from school. I did what I normally do–stand over the sink and stuff my face. I just couldn’t get enough of it, my crackers nearly crumbling under the weight of the scoops of dip. Scarlett also couldn’t stop eating it. She was even dipping her fingers in and licking them clean. I’m pretty sure that means success. Either that or I don’t feed her enough.

Garlic and Kale Dip

Ingredients

  • 2 tablespoons olive oil
  • 1 bunch of fresh kale, course stems removed
  • 1/4 cup chopped onion
  • 4 large cloves garlic, minced
  • 2 cup low fat sour cream
  • 1/2 cup low fat veganaisse (or another mayonnaise substitute)
  • 1/2 cup Greek style yogurt
  • 1 teaspoon onion powder
  • 1/2 cup fresh parmesan cheese
  • 1/8 teaspoon salt

Method

Place oil in a large pan over medium low heat.

Add garlic and onion and sauté until translucent, about two to three minutes.

Add kale, coat with garlic mix and then cover.

Allow kale to wilt, stirring occasionally, about 5 minutes.

Remove kale from heat and place in food processor.

Pulse until mixture is the texture of pesto.

In a mixing bowl, combine sour cream, veganaise, yogurt, onion powder and parmesan cheese.

Mix in kale pesto.

Refrigerate for an hour and serve with crackers, fresh cut bread, carrots or celery.

 

You might also like

By Ingredient

Tomato and Cheddar Soup

I once spent a summer as a counselor at a sleep away camp in the Catskills. (Stay with me…this is going somewhere about kids and nutrition.) I was in charge

Birthdays

Lemon Meringue Cake

What’s that big, glowing orb in the sky? IT BURNS! After several weeks of wet, wet, wet, the sun has finally returned. With sunshine comes thoughts of lemons and with…um…well,

Dinner

Pasta with Spring Onion and Peas

We’ve launched a series of lunch videos called Lunch Ninja on our Youtube channel. If you haven’t seen them, you can click on over for some recipes meant to transform

3 Comments

  1. Dré
    January 26, 16:04 Reply

    This is fabulous! Thanks!

  2. Karen Cleveland
    January 28, 20:25 Reply

    I’ve made this twice in a week. It is amazing.I had some left over silken tofu and whipped it into it, too. Fantastic recipe, thank you!

    • Laura Keogh
      January 28, 21:17 Reply

      Hi Karen! So glad you like it. It’s a little addictive, isn’t it?! Thanks for reading!

Leave a Reply