Dips are such crowd-pleasers. Maybe because they’re easy to hover around as guests chat it up, and hosts love them too as they’re no-fuss to prepare.
Want to really thrill your guests? Invite King Kale to the party. Guests are always excited to learn that the food they’re enjoying is good for them too. This kale dip gets its creaminess from the addition of white beans and yogurt. Serve with endive spears, which make perfect dippers and are also crisp, fresh and light.
This dip is also great as a snack. Actually, it’s so protein-packed and satisfying, that I managed to make a meal out of it (shortly after, and um during, taking this photo). Enjoy.
Creamy kale dip
Makes:: 3 cups
Ingredients
1 bunch kale (0.5lb)
2 tablespoons extra virgin olive oil, divided
1 garlic clove, finely minced
1/4 cup water
2 cups cooked white beans (cannellini, borlotti or white kidney) or a 19 oz can, drained and rinced
Juice of 1/2 lemon
3/4 cup plain, non-fat greek yogurt
1/2 teaspoon fresh rosemary
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
1/3 cup freshly grated Parmigiano Reggiano
Method
1. The easiest way to separate kale leaves from the stem is by simply running your fingers on either side of the rib. Then, wash the kale and dry with a salad spinner. (This should be about 6 cups, packed.)
2. In a large pan, heat 1 tablespoon of olive oil over medium heat, add the garlic and cook just until fragrant, about 1 minute. Add the kale, and using tongs, toss it evenly in the garlic oil. Pour the water into the pan, add a pinch of salt and quickly cover with a lid to let steam until wilted, about 3-4 minutes. Remove from the heat and let cool.
3. In a food processor fitted with a steel blade, combine the beans, second tablespoon of olive oil, lemon juice, yogurt, rosemary, salt and pepper. Process until smooth.
4. Add the kale and the parmesan cheese and pulse, until incorporated.
5. Serve with endive spears. This dip can be kept refrigerated in an airtight container for up to 3 days.
Will you be issuing an invite to kale during the holidays? Will you be hosting?
Kale is ALWAYS invited to my house 🙂 I have made kale dip before that is delicious, but never thought to add pureed beans. Love the addition of fresh rosemary too, which is always in abundance at my house. Can’t wait to try this!
Great! Let me know how it turns out 🙂
I just made this, even my kids begged for their own bowls!!! Thanks!
Always happy to hear that kids are have jumped on the kale bandwagon!
Just wondering if something like this could be frozen? We are only 2 but it sounds like an awesome recipe. We would have a tough time using 3 cups in a few days!!
I’ve never tried freezing it. In theory, all ingredients freeze well individually but cannot speak for the dip! If you try it out, let me know the result!!