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Easy Kale Dip

easy kale dip

Ingredients

Instructions

  1. In a food processor or blender, chop the kale leaves. Put in a bowl and set aside.
  2. Cut the cream cheese into small chunks and put in the food processor. Add the seasoning, onion, and salt, if using. (If dipping with veggies, you might prefer a little saltiness, but if dipping salted chips or crackers, you may not need any salt in the dip). Blend well.
  3. Add the Greek yogurt and blend until smooth.
  4. Add the chopped kale, lemon juice, and half-and-half. Blend well. You can add more milk if needed to get to the consistency you prefer.
  5. Dip veggies and enjoy!

Notes

Instead of cream cheese, which is at least 33% fat (roughly 80 grams of fat per 8-ounce block), I prefer to use Neufchatel cheese, which is naturally lower in fat without adding weird chemicals, fake colors, or extra sugars (around 23% fat, so only 48 grams of fat per 8-ounce block). Both kinds contain roughly 16 grams of protein per 8-ounce block. (Ingredients and nutrition information will vary by brand.)

Feel free to substitute spinach or other greens (leaves only, no stems) for the kale!

I personally prefer this with 2 to 3 teaspoons of garlic instead of the onion, and I usually add some rosemary and extra salt as well. Either way, it’s a big hit at family get-togethers!

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