NotesCooking for a Crowd?Magazine
- 1 bunch fresh kale (about 8 cups, chopped)
- No blender? Make chunky version! Finely chop kale and garlic before cooking. Mash dip with fork.
- Try adding onion or garlic powder, dill weed or curry powder for a flavor boost.
- Can be made ahead and refrigerated for up to 3 days.
- Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
- Freeze extra lemon juice to use later.
Our Kale Magazine features this recipe: