Kale and Cheese Dip

Kale and Cheese Dip image Author: Canadian Living Credits: Kale and Cheese Dip image

Hearty kale replaces spinach in this modern twist on a pub favourite. Serve with crackers and fresh veggies.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: January 2015

Ingredients

  • 6 cups packed Baby Kale (about 125 g)
  • 1 cup shredded Swiss cheese
  • 3 tablespoons grated parmesan cheese
  • half pkg cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 clove garlic chopped
  • 1/4 teaspoon each salt and pepper

Method

In saucepan of lightly salted boiling water, cook kale until wilted, about 1 minute. Drain; let cool slightly. Using back of spoon, press out and discard excess liquid; chop kale into pieces. Combine Swiss cheese with Parmesan cheese; set aside.

In food processor, pulse together kale, cream cheese, mayonnaise, sour cream, garlic, salt and pepper, scraping down side as needed, until smooth. Stir in all but 3 tbsp of the Swiss cheese mixture. Scrape into 2-cup (500 mL) ovenproof dish; sprinkle with remaining Swiss cheese mixture. (Make-ahead: Cover and refrigerate for up to 24 hours. Add 10 minutes to bake time.) Bake in 400 F (200 C) oven until hot, golden and bubbly, about 20 minutes.

Nutritional facts per each of 10 servings: about

  • Fibre trace
  • Sodium 254 mg
  • Sugars 1 g
  • Protein 6 g
  • Calories 199.0
  • Total fat 18 g
  • Potassium 113 mg
  • Cholesterol 34 mg
  • Saturated fat 7 g
  • Total carbohydrate 4 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kale and Cheese Dip

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