Kale Dip

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.

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Ingredients

1 1⁄2 teaspoons

oil

1 clove

garlic, minced or 1/4 teaspoon garlic powder

3 cups

kale, thinly sliced

1⁄8 teaspoon

salt

1 cup

low-fat cottage cheese

1⁄2 teaspoon

red pepper flakes or 1/4 teaspoon cayenne pepper

1 Tablespoon

lemon juice

Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, uncovered, stirring occasionally until tender, about 3 to 4 minutes. Let cool.
Transfer kale to a blender. Add cottage cheese and puree until smooth.
Season with red pepper flakes and lemon juice.
Refrigerate leftovers within 2 hours.

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.