Creamy (and healthy) Kale Dip
Hello friends! As some of you may remember from last week’s post, Scott and I have embarked upon a new diet/lifestyle as of late. We’re both doing well on the no-grains/no-legumes front, but one thing I’ve felt has been personally challenging is when snack-time rolls around. If you don’t know me, I’m a huge fan of snacking. Perhaps “snacking” isn’t the most accurate word though; Maybe more like eating all day, haha. Not to say that I’ve “cheated,” but since we’re not supposed to be eating our weight in nuts (which I can easily do without realizing), and limiting our fruit intake (SO hard in the warm weather), I found myself at a loss. However, I recently came across this recipe on Whole Living for kale dip, and it seemed like a great solution to my problem.
The recipe is super simple, requiring only a few wholesome ingredients, and what I love about it is that you can totally use it as a base recipe and sneak whatever other veggies you want in there! This would be just as delicious made with red peppers, sun-dried tomatoes + basil, or the always-popular spinach + artichoke. The cottage cheese gives it that rich texture so you trick yourself into thinking you’re eating some indulgent cheese spread, and really if you wanted to make this into a hot dip for a dinner party or such, I think adding some shredded parmesan on top and popping it in the oven for a bit would be a great idea, and still not that unhealthy!
Kale Dip (via Whole Living)
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 3 cups thinly sliced kale leaves
- Coarse salt
- 1 cup low-fat cottage cheese
- Pinch red-pepper flakes
- 1 tablespoon fresh lemon juice
- dippin’ veggies of your choice!
- Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool.
- Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice.
- Serve with veggies, and enjoy!