Kale dip
I am not exactly the demographic sought out by Martha Stewart's test kitchen marketing department. But, I really do like some of their recipes.
Looking for a wonderfully tasty and healthy dip to use with raw veggies? This one is excellent. My wife made it and it was so good I am not waiting to make it myself before sharing it with you. More kale, you say? Well, spring is almost here. Use as a dip for raw veggies or crackers. Don't count on having any leftovers.
Servings: 4
Ingredients
- 1 half bunch of kale, thick stems removed and thinly sliced (stack the leaves, roll them up lengthwise, then slice — makes it easy)
- 1 large garlic clove, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 cup lowfat cottage cheese
- 1 tablespoon lemon juice
- Pinch red chili flakes
Directions
- Saute the garlic and kale over medium heat for 3-4 minutes. Let cool.
- Process in a blender.
- Add the cottage cheese and process some more.
- Add the lemon juice and chilies.
- Use as a dip for raw veggies or crackers.
Nutrition Information (per serving)
- Calories: 80
- Total fat: 4 g
- Saturated fat: 1 g
- Cholesterol: 2 mg
- Sodium: 240 mg
- Total carbohydrate: 4 g
- Dietary fiber: 0 g
- Sugars: 2 g
- Protein: 8 g